Our best-selling and most memorable dessert!

Binifadet Baked Cheesecake

Ingredients (26 cm mold)

· 880 g cream cheese

· 200 g cured Mahón cheese (Binibeca)

· 300 g sugar 420 g pasteurized whole egg

· 500 g cream 35%

· 40 g cornstarch

Elaboration

1. In a food processor, dissolve the Mahón cheese with the cream at 70°C until fully integrated.

2. In a separate bowl, beat the cream cheese with the whisk , add the sugar and then add the egg whites and yolks.

3. Mix both preparations using a hand blender or mixer until you get a smooth dough. Add the cornstarch at the end.

4. Pour the mixture into a 26 cm round mold lined with baking paper.

5. Bake at 225°C for 16 minutes , fan level 3.

6. Turn the cake over and bake for another 9 minutes at 200°C , fan level 2.