Recipes

Ingredients

40oz Cream Cheese (5 packs, 1000g), room temperature
1 cup Manchego Cheese, grated
1 1/2 cups Sugar
5 whole eggs, 2 yolks
1 tsp Kosher Salt
2 cups Heavy Cream
1 tbsp All Purpose Flour

Directions

1. Preheat your oven to 475F (246c).
2. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese, Manchego cheese, sugar and salt on low for 2 minutes. Push the mixture down the sides of the bowl.
3. One by one, add the eggs and yolks waiting to add the next until each is stirred into the mixture fully.
4. Add the cream and continue stirring on low for 2 more minutes. Add the flour and mix one minute more.
5. Spray a 9-inch springform pan with cooking spray then crinkle two sheets of parchment paper. Layer in the parchment paper so it covers the pan spraying between each layer than the top.
6. Pour the cheesecake into the prepared springform pan then set it on a sheet tray.
7. Bake the cheesecake for 30-40 minutes, until it jiggles like gentle waves.
8. Remove the cheesecake and let it cool until you can hold it with bare hands. Transfer it to the fridge and chill for 6-8 hours, better yet overnight.
9. Two hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice two skinny pieces per serving and serve with coffee or Sherry.