Creamy and intense cheesecake with pecorino cheese

A few weeks ago I made this creamy and intense cheesecake with pecorino cheese, which gives a more intense touch to the usual ones, but in my opinion, enhances the flavor and the flavor contrast is much better, but without being heavy or cloying, and it is very easy to make!

Here is a good tip. Use a quality cheese. In my case I have used one that is wonderful, a sheep's cloud cheese that is made in Huesca, my friends at Valdecinca, a silky, creamy, soft, mold-ripened cheese made with pasteurized milk.

The good thing, moreover, is that you can make it with any cheese, the one you like or have in the fridge. The idea, as I said, is to give it a different touch. You can replace the sheep's cheese, for example, with 50 gr of grated Parmesan or 50 gr of goat cheese. Less quantity because they are stronger, but that is a matter of taste!

INGREDIENTS:

• 500 gr Philadelphia type cream cheese
• 100 gr of semi-cured sheep cheese
• 100 gr fresh cheese Burgos type
• 5 eggs
• 250 g whipping cream 35% MG (fat)
• 200 gr sugar
• 10 gr flour
• 1 pinch of salt

STEP BY STEP RECIPE:

1. Preheat the oven up and down to 190ºc.
2. The recipe is as simple as pouring the cheeses into a food processor or blender, and blending until the cream is smooth and soft.
3. Add the eggs and beat again.
4. Add the rest of the ingredients and beat.
5. Take a sheet of parchment paper, or a size sufficient to cover a round springform pan, about 18 cm in diameter, and wet it under the tap. Then wrinkle and wring out and shake to remove the rest of the water, and line the mold with this paper. It will be slightly wrinkled but nothing will happen.
6. Pour the mixture and bake in the oven for 30 minutes if you want it creamy inside or 40 minutes when it is set and a little creamy in the center. Do not worry if the cake dances in the center when you pick it up. Then when it cools down it will curdle quite a bit.

We already have this creamy and intense cheesecake with sheep cheese, If you wish, you can cover it with the jam or marmalade of your choice, or leave it as it is, to savor the soft but noticeable cheese flavor.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum