tarta de queso

Receta de la famosa Tarta de Queso del restaurant “La Viña”, muy simple y deliciosa!! Hoy les traemos una receta que conocimos hace muy poco, pero nos enamoró a primera vista… es la famosa Tarta de Queso de “La Viña”, es una tarta de queso cremosa, parecida al clásico Cheesecake pero a su vez muy diferente.

Tarta de Queso, tarta clásica de "La Viña" restaurant

Queso Crema 500 Gr.

Azúcar 200 Gr.

u. (medianos)

Crema de Leche 250 Ml. (Nata)

Harina de Trigo 1 Cda. (colmada)

En un bowl, colocar el Queso Crema y el azúcar.Mezclar bien ambos ingredientes para incorporar.

Agregar los huevos y mezclar para incorporar.Nosotros lo hacemos en tandas de a 2 para incorporarlos mas fácilmente.Es importante no batir, debemos incorporar todos los ingredientes pero sin batir para evitar generar aire en la mezcla. De esta manera nuestra tarta será más densa y cremosa.

Agregar una buena cucharada “colmada” de Harina y mezclar para incorporara.

Por último, agregar la Crema de Leche (Nata) e incorporar.

Para hornear la tarta, utilizar un molde circular (o aro) de 20cm de diámetro, con buena altura (7cm), ya que la tarta llega a duplicar de tamaño durante el horneado.Cubrir el molde con papel manteca, debe quedar completamente cubierto.Verter toda la mezcla directamente sobre el papel manteca y dar unos golpes para eliminar cualquier burbuja de aire que pueda haber quedado en el interior.Hornear durante 40 minutos a temperatura máxima (220ºC), en horno precalentado.

Pasados los 40 minutos la tarta debe estar bien dorada en la superficie pero con movimiento en el interior, ese es el punto perfecto para lograr un centro cremoso.Retirar del horno y dejar enfriar por completo a temperatura ambiente. Luego refrigerar hasta el momento de servirla.

Listo!! Una tarta de queso muy simple y deliciosa, para disfrutar en cualquier época del año!!

No conocía esta tarta, ayer domingo la preparé por primera vez y no puedo creer lo fácil y rica que es! Le puse casancrem y quedó genial, super cremosa. Muchas gracias por compartir recetas distintas para no comer siempre lo mismo y poder descubrir otros postres deliciosos como este.!

No entiendo como nunca había conocido esta receta, la acabo de ver en su instagram la hice y quedo espectacular!!! Es muy rica y demasiado fácil ajaja no lo puedo creer!!! Gracias

https://www.youtube.com/watch?v=-2Ww9te4O1Y

TARTA DE QUESO | Receta ORIGINAL de  "La Viña" - CUKit!

Burnt Basque Cheesecake is a rustic cheesecake baked to caramelized perfection.  This crustless cheesecake is simple to make, yet sure to impress everyone at the table.  *makes one 10 inch cheesecake

Burnt Basque Cheesecake

blocks cream cheese; room temperature

5-6 large eggs; room temperature

sugar

heavy cream (36%)

flour; sifted

tsp salt

vanilla extract

butter

Preheat oven to 400 F. Grease the bottom...

Preheat oven to 400 F. Grease the bottom and sides of a 10 in springform pan and line the entire pan with parchment paper. Then, grease the parchment paper like you did with the pan. Lastly, cut another large piece of parchment and line the pan a second time.

In a mixing bowl of a stand mixer...

In a mixing bowl of a stand mixer fitted with paddle attachment, combine softenedcream cheese and sugar. Beat on medium low speed, about 30 seconds or until smooth.

Add one egg at a time to cream...

Add one egg at a time to cream cheese mixture and mix until everything is incorporated, about 1 minute.

Next, add heavy cream, salt and vanilla extract...

Next, add heavy cream, salt and vanilla extract to the bowl. Continue mixing on low speed until the mixture is smooth. Scrape down the sides of the bowl with the spatula couple of times during the mixing process. Do not overmix.

Finally, add sifted flour and mix just until...

Finally, add sifted flour and mix just until everything is incorporated. Do not overmix. The batter should be smooth and silky but not contain any incorporated air. If there are lumps, strain the batter through a mesh strainer.

Pour batter into the prepared pan and use...

Pour batter into the prepared pan and use spatula or back of a spoon to smooth out the top if necessary.

Bake at 400 F for 45 to 50...

Bake at 400 F for 45 to 50 minutes. The cheesecake is done with the top becomes dark golden brown or dark brown* and the cake still moves when you gently shake it. *If you find that the top is darkening too quickly, gently place a sheet of aluminium foil over top.

Remove cheesecake from the oven and place on...

Remove cheesecake from the oven and place on a cooling rack. Allow to cool to room temperature before releasing from the pan. Gently coax the cake from the parchment paper and serve.

https://mediavine-res.cloudinary.com/video/upload/ik4hjtdlmy4gnhgqie4h.mp4

Burnt Basque Cheesecake is a rustic cheesecake baked to caramelized perfection. This crustless cheesecake is simple to make, yet sure to impress everyone at the table.

Pay de queso is a beloved Mexican dessert that&#39;s creamy with the perfect touch of sweetness—think of it as a lighter take on classic cheesecake. This cheese pie features a simple cookie crust and a smooth filling made with everyday ingredients like cream cheese, condensed milk, and queso fresco.

Pay De Queso Recipe (Mexican Cheese Pie)

oz Maria cookies ((about 54 cookies, Gamesa Brand))

tbsp Unsalted butter, melted

Milk

Evaporated milk

Condensed milk

Lg Eggs

tbsp Vanilla extract

oz Full-fat cream cheese,

oz Queso fresco

Pulse the Maria cookies in a food processor until they form fine crumbs, about 1 minute. 

You can add the melted butter to the food processor or transfer it to a bowl and mix. 

Press the mixture firmly into a 9-inch pie plate, using a glass or measuring cup to compact it evenly on the bottom and along the sides of the pan.

Refrigerate the crust for at least 15 minutes to firm up.

Make the Crust

Preheat your oven to 350°F and position the rack in the lower-middle.

In a blender, combine the rest of the ingredients (evaporated milk, condensed milk, eggs, vanilla, cream cheese, and queso fresco).

Blend on medium until smooth, about 1 minute. Do not overblend to prevent much air in the mixture. 

Prepare the Filling

Place the chilled crust on a rimmed baking sheet.

Using the back of a spoon, pour carefully the filling into the crust.

Bake in the middle of the oven rack for 50-60 minutes until the edges are set and lightly browned, with a slight jiggle in the center.

Let it sit in the oven with the door slightly open, then place it on a rack to cool off and place it in the refrigerator for at least 6 hours or overnight until firm.

Serve it by itself or with fresh strawberries, or a dollop of cajeta or cool whip.

Bake the Pie

Basque cheesecake with a caramelized burnt top and creamy custard center. No crust, no water bath. Includes both oven and air fryer methods.

Basque Cheesecake (Oven + Air Fryer)

lb cream cheese (900 grams, room temperature, full-fat block style)

sugar (250 grams)

eggs (room temperature)

heavy cream (480 milliliters)

tsp vanilla extract

all-purpose flour (30 grams, optional, helps structure)

oz cream cheese (340 grams, room temperature, full-fat block style)

sugar (100 grams)

heavy cream (180 milliliters)

salt

tbsp all-purpose flour (optional, helps structure)

Preheat oven to 425°F (220°C). For air fryer, preheat to 350°F (175°C) for 3-5 minutes. Line your pan (8-inch springform for oven, 6-inch for air fryer) with crumpled parchment paper, letting it extend at least 2 inches above the rim.

Beat room-temperature cream cheese with sugar until completely smooth, about 2 minutes on medium speed. Scrape down the sides of the bowl at least once.

Add eggs one at a time, mixing on low speed until each is fully incorporated before adding the next. Do not overwhip.

Pour in heavy cream, vanilla extract, and salt. Stir until the batter is silky and uniform. It will be thinner than traditional cheesecake batter.

If using flour, sift it into the batter and mix just until combined. Do not overmix.

Pour batter into the prepared pan. Tap gently on the counter 2-3 times to release air bubbles.

OVEN: Bake 50-60 minutes. The top should be deep mahogany brown and the center should jiggle like set custard when gently shaken. AIR FRYER: Cook at 320°F (160°C) for 20-25 minutes, then increase to 400°F (205°C) for 3-5 minutes to caramelize the top.

Cool at room temperature in the pan (it will deflate, that is normal). Refrigerate for at least 4 hours, or overnight for the cleanest slices. Serve slightly chilled or at room temperature.

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Tarta de Queso, tarta clásica de "L...

Burnt Basque Cheesecake

Pay De Queso Recipe (Mexican Cheese...

Basque Cheesecake (Oven + Air Fryer...

Top 4 tarta de queso recipes from across the web

The most viewed tarta de queso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tarta de Queso, tarta clásica de "L...

Burnt Basque Cheesecake

Pay De Queso Recipe (Mexican Cheese...

Basque Cheesecake (Oven + Air Fryer...

The most viewed tarta de queso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine