The Catalan TableIngredients
Servings:
4
Ingredients
- 500 gPhiladelphia Camembert (Camembert paste terrine) - or any creamy type like Philadelphia, Saint Môret, Quarty, Quark, Mató, Mascarpone, etc. (it must be a cheese with a minimum of 40% fat content). - If we want it a bit more intense in flavor, we can add between 4%-
- 250 gsugar
- 250 gegg
- 27 gMaizena - or a packet of flan powder (type Potax flan, Flanini, ..) - or all-purpose flour
- 350 mlcream 35% MF
- 5 mlOptional: natural Madagascar vanilla flavor
- salt
Ingredients
- 1000 gPhiladelphia Camembert (Camembert paste terrine) - or any creamy type Philadelphia, Saint Môret, Quarty, Quark, Mató, Mascarpone, etc. (it must be a cheese with a minimum of 40% fat content). - If we want it a bit more intense in flavor, we can add between 4%-5
- 400 gsugar
- 350 gegg
- 30 gMaizena - or a packet of flan powder (type flan Potax, Flanini, ..) - or all-purpose flour
- 500 mlliquid cream 35% fat
Nutritional Information
Per Serving (Approx.)
Calories
2935 kcal
Protein
47 g
Fat
223 g
Carbohydrates
198 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Preheat the oven to 210 ºC with top and bottom heat, Without AIR, at least 45 minutes before baking, ensuring it reaches the desired temperature.
- For lining the mold: It is important to follow this step-by-step procedure to ensure a good result.
- Take a piece of parchment paper sufficient to generously exceed the edges of the mold, ensuring complete coverage.
- Trim the corners of the paper to give it a rounded shape, then crumple it with your hands to form a wad.
- Soak the wad of paper under a stream of cold water and then gently squeeze out the excess water.
- Now, line the mold with parchment paper, ensuring it covers the bottom and sides well, and that the paper extends beyond the edges to prevent the batter from sticking.
- In a large bowl, mix and beat the cheeses with a hand mixer until a smooth, lump-free cream is achieved. Note: When mixing the ingredients, ensure not to incorporate air into the mixture; therefore, the beating should be gentle.
- Add the sugar and continue mixing for 2-3 minutes until it is fully integrated.
- Incorporate the eggs one at a time, ensuring that the previous one is fully integrated before adding the next.
- Add the cornstarch and stir well until it is fully combined into the mixture.
- Incorporate the heavy cream and vanilla extract, continuing to stir until they are fully integrated and the mixture is homogeneous.
- Fill the mold with the mixture, without reaching the edges, leaving space for the cake to rise significantly during baking.
- Lower the oven temperature to 200 ºC and bake on the middle rack for 50 minutes, ensuring it cooks evenly.
- After 50 minutes, turn off the oven and slightly open the door; leave the cake in the oven for 5 hours until it is warm.
- When you take it out of the oven, the cake will have a consistency similar to flan, which will wobble when lightly shaken.
- Allow it to finish cooling without unmolding to prevent it from losing its shape.
- When it reaches room temperature, you can consume it. If you made it for the next day, place it in the fridge without unmolding, covered with plastic wrap in contact with the batter. Note: Recipe from the La Viña restaurant in Donostia.
Camembert (Camembert cheese spread terrine)
- Choose a creamy cheese like Philadelphia, Saint Môret, Quarty, Quark, Mató, Mascarpone, etc., ensuring it contains a minimum of 40% fat content. This texture is important for the final creaminess of the Camembert paste terrine.
- If you want to achieve a more intense flavor, replace 4-5% of the creamy cheese with a stronger one, such as Idiazabal, gorgonzola, or grana padano. Next, mix it with 400 grams of sugar, 350 grams (approximately 7) of eggs, and 30 grams of cornstarch until you achieve a homogeneous mixture.
- You can substitute the cornstarch with an envelope of powdered flan if you prefer, using brands like flam Potax or Flanini. This option will give a different touch to the final texture.
- Instead of cornstarch, you can also use all-purpose flour. Once you have the mixture prepared, add 500 ml of heavy cream with 35% fat content. Blend everything well and ensure the mixture is smooth and lump-free before cooking it.
Recommendations & Tricks
- Ensure that the pan is detachable and line it with parchment paper or plastic wrap to prevent the contents from spilling during baking.
- If you prefer not to use a crust, pour the cheesecake mixture directly into the prepared pan and bake it as is.
- For a crunchy base, crush cookies like Núria with melted butter and press the mixture into the bottom of the pan before pouring in the cream.
- To achieve the best texture, make sure that the cheeses are at room temperature before you start mixing them with the other ingredients.
- If you want a cheesecake with a stronger flavor, replace 4% to 5% of the cream cheese with a stronger cheese such as Idiazabal or gorgonzola.
- When adding eggs to the mixture, do so one at a time and mix well before adding the next to ensure a smooth and lump-free texture.
- Use a wooden spoon or silicone spatula to gently fold in the cornstarch or powdered flan mix to avoid lump formation.
- Bake the cake at about 160°C for about 50-60 minutes, or until it is lightly golden on top and firm to the touch, but with a slight jiggle in the center.