La Viña" Cheesecake.

Elaboration:

1. Preheat the oven: Preheat the oven to 200°C with top and bottom heat, without fan. Line a round baking tin (about 20 cm in diameter) with baking paper, leaving some paper around the edges to make it easier to remove from the tin.
2. Prepare the cake mixture: In a large bowl, beat the cream cheese with a stand mixer or by hand until smooth. Add the sugar and mix well until completely blended.
3. Add the eggs: Add the eggs, one at a time, mixing well after each addition so that the batter is homogeneous.
4. Add the cream and flour: Pour in the whipping cream and continue beating until well blended. Finally, sift the flour over the mixture and stir until fully integrated, avoiding lumps.
5. Pour the mixture into the mould: Pour the mixture into the baking tin lined with baking paper, making sure it is well levelled.
6. Bake the cake: Place the tin in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and the cake has risen a little. It is normal for the centre to be a little wobbly when you take it out of the oven.
7. Resting and cooling: Let the cake stand at room temperature for at least an hour before unmoulding. Then refrigerate for at least 4 hours, preferably overnight, to achieve the perfect texture.
8. Serve: Take the cake out of the fridge about 15-20 minutes before serving to allow it to come to room temperature and enjoy all its creaminess.

Additional advice:

• It is important not to overbake the mixture to prevent too much air from entering, which could cause the cake to crack during baking.
• To obtain the characteristic creamy texture, the cake should be well chilled before serving. It is ideal to prepare it a day in advance.