This cheesecake is simply the BEST, as Tina Turner puts it. It really is. The way a true cheesecake should be, perhaps I should say: the way a true SPANISH cheesecake should be.
So, I'm just gonna cut straight to the chase, or should I say: to the cheese. I took me a long time to find this recipe but this chef in this elaborate blog, nailed it. Well done Juan Andres. I hope you don't mind that I share your recipe with English readers.
INGREDIENTS:
-600 grams of requesón.
-600 grams of requesón.
-5 eggs.
-30 grams of cornflour.
-150-160 grams of sugar.
-200 ml of heavy cream.
-the zest of a lemon grated (my addition)-a mold of 22 cm of diameter.
STEPS:
1. Very easy to do. Mix all of the ingredients with a hand mixer.
2. Set your oven, heat up and heat down to 180 degrees.
3. Now place the cream mix in a mold, you can use oven paper to make it easier, like the pics.
4. Just bake it until it looks golden. You might have to turn off the top part if it starts to brown too much. The original recipe says 50 minutes, but my weak oven required one hour and 20 minutes....just keep checking until the knife comes out clean.5. Once it is out of the oven you need to let it cool off. Once it is cooled, put it in fridge for some good hours. THEN and only then, it will be ready.
SO SO good. I just could not believe how awesome this cake is. It is exactly the spongy cakes you can buy in Dia or LIDL. That type! not the flan ones.
