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.


  • 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


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

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