This cheesecake with Grana Padano is. The creamiest cake you can imagine. The mixture of cream cheese and Grana Padano gives it a very soft and very original touch that makes all lovers of cheesecakes like it, especially all those who do not like the taste of strong cheeses, such as blue cheese.
It is a treatment of those types the Vineyard, which is little curdled in the center, even gives the feeling that it is little done, but when you let it rest it becomes silky and creamy like no other.
To know if the cooking time is the correcalles to, it must be curdled at the edges and little curdled in the center. I left it for 35 minutes but it may be that your oven needs a few more minutes. The function I used is hot air
Ingredients
- 200 g biscuit (marie, digestive or oatmeal type, whichever you like the most)
- 125 g melted butter
- 1 teaspoon pure vanilla extract
- 6 eggs
- 600 gr cream cheese type Philadelphia
- 500 g whipping cream
- 90 g Grana Padano cheese
- 195 g sugar
Directions
Preheat the oven to 180 degrees. Grease a 24 cm mold. Wet a baking paper and place it on the mold. In this way we can adjust it well to the background and walls.
In a bowl mix the crushed cookies with the melted butter. Pour them over the prepared mold and cover the bottom well. We carry it. to the fridge while we prepare the filling.
Grate the Grana Padano cheese and heat it in a saucepan with 150 ml of liquid cream until the cheese has been completely incorporated and the pieces are not noticeable.
In a large bowl mix the cream cheese, with the rest of the cream, sugar, cream and cheese mixture and vanilla. We also add the eggs and with the help of a hand mixer, crush all the ingredients until you have a smooth cream without lumps.
Pour the mixture over the mold and bake 35 minutes. After this time, the trafficking will be little curdled and very liquid in the center, but that is just what we are looking for. Let it cool inside the mold and when it is warm, we serve it.
Tips and Tricks
- You can replace the Grana Padano with a blue cheese
- Difficulty: easy
- Preparation time: 50 minutes
- Servings: 10
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Question! At what temperature is the cheesecake baked? It only says that you have to bake 35 min
Hello Emilia,
Thanks for writing. The first line of recipe preparation indicates the oven temperature and mold size.
A hug and happy day.
For how long would you suggest to leave it to rest? I’ve made it two days ago and was extremely runny, delicious but runny
Dear Ainara, if it is too runny it may be because you need a little bit more of oven timing to get the texture you are looking for. If after 5 hours, once the cake is not hot, it has not set it means you need more baking time. But his cake is very runny. The Basque cheesecake is like that. If you like it more baked you just need to add 15 more minutes to get to your desired texture.
Hope I have helped. Best regards and thanks for writing.