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Prepare the best baked cheesecake
If you are a cheesecake lover and are looking to give it a special touch, you have come to the right place.
Today we will teach you how to prepare a delicious baked cheesecake using cheeses from the province of Teruel, a Spanish region famous for its cheese tradition. Tronchón, Patamulo and Fanbar cheeses will be the stars of this recipe, providing intense flavours from sheep and goat milk and a creamy texture that will make this cake an unforgettable experience. Let's get to work!
Teruel Cheeses: A Treasure to Discover
Before we get into the recipe, it's important to know a little more about the cheeses we'll be using.
Cheeses from Teruel are known for their quality and flavour, the result of artisanal production methods and the region's natural environment.
- Tronchón: This cheese is one of the best known in the area. Traditionally conical in shape, it has a firm but creamy texture and a smooth flavour that intensifies with age. Ideal for adding body to our cheesecake.
- Patamulo: A semi-cured, pressed-paste sheep's cheese with a smooth, buttery flavour. This cheese adds a creaminess and a slightly sweet touch that balances the acidity of the Tronchón.
- Fanbar: This cheese is less known outside the region, but its spicy flavour and smooth texture make it perfect for adding an interesting contrast to the cake. It is a blended cheese, with a combination of sheep and goat milk, which provides a deep and complex flavour.
Ingredients
To prepare this exquisite baked cheesecake you will need the following ingredients:
Filling:
- 200 g of Tronchón cheese.
- 150 g of Patamulo cheese.
- 100 g of Fanbar cheese.
- 200 g of cream cheese.
- 200 g of sugar.
- 4 eggs.
- 200 ml of whipping cream.
- 1 tablespoon of cornstarch.
- 1 pinch of salt to intensify the flavor.
Topping (optional):
- Red fruit jam or fresh fruit.
Step by step preparation
Grate the Tronchón, Patamulo and Fanbar cheeses and place them in a large bowl. Add the cream cheese and sugar, and mix well until all the ingredients are combined. If you prefer a smoother texture, you can beat the mixture with an electric mixer.
Next, add the eggs one by one, beating well after each addition. Add the cream, cornstarch and vanilla essence, and continue beating until the mixture is completely homogeneous and without lumps.
Baking the Cake
Preheat the oven to 160°C. Pour the cheese mixture onto a baking sheet. Bake for 50-60 minutes, or until the cake is firm to the touch but slightly wobbly in the centre.
It is important not to open the oven during the first 45 minutes to prevent the cake from sinking. If the surface browns too quickly, cover the cake with aluminium foil during the last part of baking.
Allow to cool and serve
Once baked, turn off the oven and leave the cake inside with the door ajar for an hour to avoid sudden temperature changes. Then, take it out of the oven and allow it to cool completely before removing from the mould.
Refrigerate the cake for at least 4 hours, or ideally overnight, to achieve the perfect texture. Before serving, you can add a layer of red berry jam or decorate with fresh fruit for an extra touch of freshness.
Final Recommendations
This baked cheesecake with Teruel cheeses is a true delicacy that combines the Spanish cheese tradition with the creaminess and intense flavour that these cheeses provide.
If you are one of those who prefer creamy cheesecakes, we recommend that you cut back on the time in the oven a little so that it cooks for less time.
This cake is perfect to surprise your guests or treat yourself, this recipe is simple to prepare but will make you look like a real chef. Don't wait any longer and enjoy this delicious cheesecake!