Idiazabal cheesecake

45 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Cheese spread 0.015 kg
Sterilised milk 0.01 l
Evaporated milk 33.75 g
Idiazabal cheese 0.05 kg
Condensed milk 0.038 l
Sal ahumada 0.75 g
Eggs 0.5 ud
Elaboration
  • Preheat the convection oven to 140 ºC.
  • Combine all the ingredients in the food processor (Thermomix) for about 7 minutes and set speed 3, except half of the Idiazabal grated cheese (intended to be used in the making process) and the eggs.
  • Fold the eggs previously tempered and aerated and the other half of Idiazabal cheese, duly grated.
  • Place the cheesecake dough in an aluminum rectangular shaped mold (previously lined with aluminum foil) and bake for 40 minutes.
  • Make sure the cheesecake doesn’t get dry and crumbly.
Nutritional information (1 portion)
Energy
94.25
kcal
Carbohydrates
4.98
g
Proteins
4.41
g
Lipids
6.22
g
Fiber 0.0 g
Saturates 3.78 g
Monounsaturated fatty acids 1.87 g
Polyunsaturated fatty acids 0.26 g
Cholesterol 38.26 mg
Calcium 129.26 mg
Iron 0.2 mg
Zinc 0.51 mg
Vitamin A 74.9 ug
Vitamin C 0.24 g
Folic acid 6.7 ug
Salt (Sodium) 114.54 mg
Sugars 4.98 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.