One more Saturday I’m here with a great traditional cheesecake . This recipe has been taught to me by my friends from the restaurant “El Tinelo” in Pastrana, which by the way, I recommend it because the treatment with their customers is wonderful and their food is excellent, they are one of those places that you do not forget how comfortable @ what you feel.
This semi-cured cheese cake is one of the richest I have ever eaten, it has a flavor that stays engraved on your palate and leaves you with a very good taste in your mouth, it is one of those desserts that with a good coffee you have an after-dinner of film. So I said to myself «I have to put this cake on my blog so that my readers can make it», I asked them if they could tell me how it was cooked and neither short nor lazy they indicated all the ingredients and the steps to follow.
It is super easy and very inexpensive, it can be made by anyone who dares to bake because its preparation has nothing to write home about since with four ingredients you have a dessert that is delicious, a true delicacy. But if you have any questions, which I don’t think so, you also have a demonstration video so that you don’t miss any step. If you liked this recipe and want to see more videos you can subscribe to my YouTube channel .
Well and without more, that there are times that I roll like the blinds, I am going to teach you how to make it so that you surprise everyone !!!
Traditional cheesecake: videoreceta
1 liter of cream
300 gr of semi-cured cheese
200 grams of sugar
Traditional cheese cake: step by step
The first thing is to preheat the oven to 170º C.
You remove the rind from the cheese and cut it into small pieces. Before opening the cream container, you stir it well so that the fat is distributed and does not remain at the bottom.
You put all the ingredients in the blender glass. Beat well until all the components are well integrated and you get a homogeneous mixture without lumps.
You take a removable mold, cover the base with baking paper and grease the sides with butter so that the cake does not stick.
Now you pour all the mixture into the mold, being careful not to reach the edge since the cake, even if it does not have yeast, always rises a little.
Bake for approximately 50 to 60 minutes. After this time, you have to check with a toothpick that it is done, if it is not curdled you can put it another 5 minutes. As soon as it is finished, you take it out of the oven and let it cool down to room temperature.
My tips and tricks
The mold has to be removable to be able to remove the cake well. It can be metal or silicone
The ingredients should be at room temperature so that no lumps form when you mix.
Do not open the oven door while it is cooking, so that it does not lose heat and set earlier.
I like to put the cake in the refrigerator and leave it until the next day so that it is more settled and has more flavor.
You can decorate it with strawberry or raspberry jam, with caramel , with honey …
You’ve seen how simple this cheesecake is, so pull up, copy the recipe and cook it non-stop.
More interesting recipes
Cuban rice with surprise
Zucchini and cheese burgers
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