Spanish Cheesecake (Greixonera de Brossat)

Ingredients

• 500g (2 cups) cream cheese 500g (2 cups) cream cheese
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 200g (1 ½ cups) crushed digestive biscuits 200g (1 ½ cups) crushed digestive biscuits
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• Ground cinnamon, for dusting Ground cinnamon, for dusting
• Honey, for drizzling Honey, for drizzling

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 34g (22g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the crushed digestive biscuits and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. 3.
   In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Stir in the vanilla extract and lemon zest.
6. 6.
   Pour the cream cheese mixture over the crust in the springform pan.
7. 7.
   Bake for 40-45 minutes, or until the top is golden brown and the center is set.
8. 8.
   Remove from the oven and let it cool completely.
9. 9.
   Once cooled, refrigerate for at least 4 hours or overnight.
10. 10.
    Before serving, dust the top with ground cinnamon and drizzle with honey.

Treat your ingredients with care...

• Cream cheese — Make sure the cream cheese is at room temperature before using to ensure a smooth and creamy texture.
• Digestive biscuits — Crush the biscuits finely for a more even crust texture.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a creamier texture, let the cheesecake cool in the oven with the door slightly ajar before refrigerating.
• Experiment with different toppings such as fresh berries or a dollop of whipped cream.
• If you prefer a stronger lemon flavor, add a few drops of lemon juice to the cream cheese mixture.
• To prevent cracks on the surface, avoid overmixing the batter and do not open the oven door during baking.
• Serve chilled for the best taste and texture.

Serving advice

Serve each slice of Spanish Cheesecake with a drizzle of honey and a sprinkle of ground cinnamon. This adds a touch of sweetness and enhances the flavors of the cheesecake. Pair it with a cup of coffee or tea for a delightful dessert experience.

Presentation advice

To present the Spanish Cheesecake, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Dust the top with a generous amount of ground cinnamon for an attractive and aromatic finish. Cut the cheesecake into neat slices and serve on individual dessert plates.