Manchego Cheesecake

This manchego cheesecake is one of the recipes in my book Loleta by Loleta and in which you will find very tasty, original, easy recipes that are sweet and savory

It is a very easy cake to prepare and that everyone likes and if you don't like manchego cheese you just have to put the same amount of cream cheese and that's it.

Ingredients

350 ml whipping cream
110 g grated Manchego cheese
600 g Philadelphia cream cheese
5 eggs
180 g sugar
zest and juice of 1/2 lemon
10 g of cornstarch
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 220 ºC with top-down heat. The mold I used is 20 cm. Wet a baking paper and mold it to the mold. Being wet will be very easy to do.

Grate the cheese and heat it over medium heat in a saucepan with 150 ml of liquid cream until the cheese has been fully incorporated and the bits are not noticeable.

In a large bowl mix the cream cheese. Beat it a little, hand or with a whisk to soften it. Add the cream, sugar, cream and cheese mixture, lemon juice and vanilla with cornstarch. We also add the eggs and with the help of a blender or hand whisk, blend all the ingredients until we have a smooth cream without lumps.

Pour the mixture over the mold and bake for 35 minutes. After this time, the cake will be slightly set and very runny in the center, but that's just what we're looking for. Let it cool completely inside the mold for a few hours and when it is no longer hot, serve it. If you like it less soft and harder, you can put it in the fridge and it will harden there.

Tips and Tricks

You can use any hard cow's or sheep's cheese. it also goes very well with the Grana Padano type and if you want you can use a soft one but the flavor will hardly be noticeable. Another option is to use only cream cheese.
Prep time: 45 minutes + chilling time
Dificultad:media
Servings: 10

Alicia on 1 February, 2024 at

Could you tell me what is the size of the mold, thank you very much
- Lola Bernabe on 2 February, 2024 at
  
  Hi Alicia, yes, sorry I forgot to put it on. It's already posted on the blog. It is 20 cm. A hug and thanks for writing
  - David on 23 December, 2025 at
    
    Hello.
    At how many degrees of cooking once the cake is put in?
    - Lola Bernabe on 28 January, 2026 at
      
      To those who put the recipe on the first line, at 220ºC. A hug,
Marten on 19 April, 2026 at

Hello! Thank you very much for the recipe. For me, it was too liquid in the center (not the liquid just when you opened it, but a good chunk like custard hahaha. Could it be because of the cream cheese used? I used half cheese spread, half cream cheese.
The oven was well preheated, and I set it at the correct time and temperature and served it when it had been out of the oven for an hour and a half or so.

Thank you very much
- Lola Bernabe on 31 August, 2026 at
  
  Hello Marta, the texture of the cheese is essential. If it doesn't have the right amount of fat, it can be more liquid and then we've messed it up! In any case you can also put it in the refrigerator for a while (an hour or so) and it will harden. If you want it slightly curdled, I would try making it with a good cream cheese. Furthermore, not all ovens are the same, it may be that the
  You may need 5-10 more minutes to get the perfect strip. A hug and thank you very much for writing.