Cristina Pedroche's cheesecake has become one of the most searched recipes for homemade dessert lovers. This version, which the popular TV collaborator shared on her social media, stands out for its creamy texture and intense cheese flavor, achieved with a combination of cheeses including cream cheese, fresh cheese, and parmesan. Its preparation is simple, ideal for baking beginners, and the result is spectacular.
Its success lies in the mix of ingredients that create a perfect balance between sweetness and acidity, and in its baking method that achieves a lightly golden outer layer while the inside remains juicy. It's perfect for celebrations, special snacks, or just to treat yourself.
Although the original recipe doesn't include it, you can add a touch of lemon zest or cinnamon to personalize it. If you prefer a crunchier base, use digestive biscuits. For a more elegant finish, decorate with berries or jam.
Cook
32 min
Servings
6
We grind the cookies manually or with the help of a machine until they are very small. Then we melt the butter in the microwave and add it to the cookies, mix until the whole cookie mixture is impregnated with butter.
In a large bowl we are adding the other ingredients except the flour. Whisk until we have a homogeneous mixture.
We add the flour but before incorporating it, it must be sifted and whipped again so that the flour is integrated.
We fill the mold without reaching the top. I used a 20 cm diameter mold. Preheat the oven to 190 ºC, when it is hot we bake 30 minutes with heat up and down with a fan.
When the 30 minutes have passed, we set the oven position to grill for 2 minutes at full oven power, always keeping an eye on the cake since each oven works differently.
Let it rest outside the oven until it is warm and we put it in the fridge for 3 hours. Once the time has passed, it is ready to eat.
