7 eggs
280 gr sugar
30 gr cornflour
450 gr Mascarpone cheese
550 gr Guía Flower cheese
500 gr cream
Pre-heat oven to 200ºC and line a 24 cm round mould with grease-proof paper. Follow these steps:
1.- Beat the eggs and sugar together in a large bowl.
2.- Add the cheese and blend in until there are no more lumps.
3.- Add the rest of the ingredients and blend together.
4.- Pour contents into the mould and place in the oven for 45-50 minutes.
5.- Leave to cool for a further 30 minutes, keeping the oven closed.
1.- Place the eggs and sugar in the glass and blend for 50 seconds at speed 6
2.- Add the rest of the ingredients and blend for 50 seconds, gradually increasing the speed from 6 to 8.
3.- Pour into the mould
4.- Place into the oven at 200ºC and cook for 45-50 minutes.
To give the dessert extra sweetness, it is recommended to add ice-cream and aromatic honey from the Gran Canarian municipality of Tejeda.
When Cristina Codina began to do research into making her own cheesecake, she took some of the best-known recipes as a reference, and then began to reinvent new combinations, as a preliminary step, until she came up with her own creation.
She ruled out a recipe containing biscuits and jams, as she wanted to emphasise the cheese flavour as the main element. So she finally decided on the wonderful, award-winning Guía Flower designation of origin cheese, which she mixed with another very sweet cheese to compensate for the acidity of the rich Flower cheese. In this way she achieved a personal blend, the blend that forms the basis of the cake, in a unique preparation that puts the spotlight on the island's local produce.
"Right from the start it was clear to me that in a place dedicated to cheese we should make a special cake containing cheese from Gran Canaria"
INGLES28º 'Dish-enhancing' secret ingredient:
Guía Cheese
The municipality of Guía can rightly boast being the production hub of one of the country’s finest cheeses. Guía has its own three Designations of Origin; Guía Cheese, Flower Cheese and Half Flower Cheese. All of them have a unique flavour, thanks to the quality pasture land at the summit area and the quality of the livestock, elements that complement the painstaking work that goes on in the cheese dairies, and in large numbers, traditional-style storage in caves.
La Bodega Visitor Centre, in Marqués de Muni nº 34, Santa Mª de Guía, is a great place to learn all about this essential product if you decide to pass through the town on your tour around the north of the island.
