VILLARROBLEDO CHEESECAKE
TERESA GUTIÉRREZ - AZAFRÁN
Ingredientes
  • For the cheesecake: 500 grams cream cheese, 200 grams semi-cured Manchego cheese, 180 grams sugar, 3 eggs, 6 strands of saffron from La Mancha, 2 g salt
  • For the biscuit base: 50 grams of almond flour, 50 grams of butter, 50 grams of wheat flour, 50 grams of sugar
  • Other ingredients: cured Manchego cheese, fresh raspberries, and freeze-dried raspberry powder

 

Preparation

For the cheesecake:

  • Start by mixing the cheeses with the sugar, saffron and salt in a heated Thermomix.
  • Add the beaten eggs to the mixture and then pour into individual round silicone moulds.
  • Leave for 20 minutes at 160 degrees in a bain-marie
  • Finally, leave to cool in the mould and remove from the mould when cool.

For the biscuit base: 

  • Mix everything together like breadcrumbs and bake at 160 degrees for 20 mins.

 

Serving instructions

Serve the cake with the chopped biscuit base underneath, topped with cheese slices, fresh raspberries, and freeze-dried raspberry powder.

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 Sello CLM

 

The main ingredient in this recipe is Manchego cheese, which provides the calcium necessary for bone maintenance, helps maintain muscles and boosts normal functioning of digestive enzymes.

This recipe also includes healthy ingredients such as almonds, which contain vitamin E and monounsaturated fats.

As dessert, this recipe should be eaten on special occasions, after the fruit.

 

TERESA GUTIÉRREZ - AZAFRÁN

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