I’ve decided on just one more Spanish food post to end the year on a sweet note. I’ve expounded on the history of this cheesecake in a previous post. This recipe, adapted from Spanish Sabores, is my favourite so far. With only 4 ingredients it’s incredibly easy to make, looks amazing and is just delicious!
Preheat your oven to 210°C (410°F) and line a 23cm (9″) springform tin with baking paper. Do this in one large piece, so that the edges are folded and the paper rises above the sides of the tin. In a stand mixer, combine 800g (28¼ oz) of softened cream cheese with 160ml (5⅓ fl oz) of double cream and 240g (8½ oz) of sugar. Beat until well combined and lump free. Add 6 large eggs and continue to beat until the eggs are incorporated. Pour the mixture into the prepared cake tin and bake for 40-50 minutes. The cake should look quite brown (almost burnt) and the centre should still have a definite wobble. Allow the cake to cool in the tin and refrigerate for at least a few hours before serving. Pedro Ximenez sherry is a great match!
michelle picker cooks 