La Viña style Realfooder cheesecake

In a saucepan, heat and melt the goat cheese (or any other cheese you like) together with the cream cheese.

With a blender, grind the dates (I put them in hot water ~5 min, take them out and mash them to obtain a paste) together with the melted cheese to obtain a homogeneous mixture.

In a bowl, beat the ingredients adding them in the following order: cheese and dates, eggs, flour and cream. Mix until smooth.

Preheat the oven to 200° C with heat from above and below.

Moisten and crumple a sheet of baking paper. Line the mold with it.

Pour the mixture into the mold. Place in the oven at medium height. Bake for approximately 40 minutes (loose texture). Keep an eye on it, and if it gets too toasted on top, cover it with aluminum foil and continue baking.

Open the oven door and let the cake cool slowly for a few hours.

Once cold, put the cake in the refrigerator and let stand overnight.