Pedroche Cheesecake

We beat all the cheeses and the cream. And taste for flavor. I put a little sweetener instead of sugar, although we can use anything we like for sweetness.

Once this is done, add the eggs and flour, and beat until all the ingredients are totally integrated. Put the mixture in the mold and it's ready.

With the oven preheated to 180°, put the cake in the oven and keep an eye on it. This step is the most important since it depends on the oven. In my case I left it for 20 minutes until the top layer was browned. There are ovens where it can take from 30 to 50 minutes. The heat always on both sides and nothing like watching. When it has this golden color it will be time to take it out. When we move the cake it has to dance in the center. It has to look like it is breaking and it is still very liquid. Do not worry because it will finish curdling out of the oven during the 3 hours you have to let it rest.

The result once you cut it will be as shown in this photo. Note: this cake has a cookie base that I have not made but you can make with a little coconut oil and crushed nuts until you get a fine grit that you can handle with your hands and spread over the mold. I recommend that you put a base or not on the cookie sheet and spread a little coconut oil or butter on the walls of the mold.