Creamy cake with Manchego cheese

We adore cheese tarts, there are so many versions, flavors and textures… but we love them all! This is one creamy cake with a touch of manchego cheese. Its wonderful. The key is in the combination of the creaminess of the cream cheese (I recommend using Philadelphia brand cheese, because you really can tell the difference) with the strong point of the Manchego cheese, which is just a touch that greatly enhances its flavor.

I like to put a crunchy base like Broken mass but you can also put crushed digestive type cookies and then compacted with melted butter.

I have accompanied it with peach and strawberry jam.

We leave you here other versions of spectacular cheesecakes: La Viña Cheesecake, quick cheesecake y no-bake cheescake. We miss them! What are your favorites? Leave us a comment or write us on social networks !! 🙂

Manchego cheese cake

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Creamy cake with a touch of Manchego cheese. Its wonderful. The key is in the combination of the creaminess of the creamy cheese with the strong point of the Manchego cheese, which is just a touch that greatly enhances its flavor.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: dessert
• Calories: 350
• Rations: 8

• Preparation time: 5M
• Cooking time: 30M
• Total time: 35M

Ingredients

• 500 g of cream cheese (we recommend Philadelphia brand)
• 250g cream 35% mg (to whip)
• 5 eggs
• a pinch of salt
• 100 g of fresh cheese
• 80 g of cured Manchego cheese
• 180 g of sugar
• 5 g flour
• 1 round sheet of fresh shortcrust pastry

Preparation

1. We preheat the oven to 190º.

   We put the broken dough in the mold about 26-30 cm in diameter (greased with butter or margarine) and prick it with a fork so that it does not swell in the oven. The bake at 190º for 20 minutes.

2. While the base is baking, we put all the ingredients of the cake in the glass and crush 30 seconds, speed 5. We pour the dough into the base and bake at 190º for 30 minutes. If after 30 minutes, it has not been toasted on the top, turn on the grill for 3-4 minutes until the surface is browned.

   Although when you take it out you will notice that it is very soft, then thick when it cools.