Pan's Delirium Cheesecake

For the base:

300 gr. of butter

150 gr. of sugar

270 gr. of brown sugar

180 gr. of fresh egg

750 gr. of pastry flour (all-purpose flour)

2 grams of propellant

10 g of salt

1 ring of about 25 cm.

For the filling

800 gr. of liquid cream

160 gr. of sugar

350 gr. of fresh egg

400 gr. of Idiazabal cheese

280 gr. of smoked cured cheese

2 g of salt.

Preparation

• We mix the butter with the sugars in a mixer for 5 minutes; we add the eggs and continue mixing until all the ingredients are incorporated.
• Finally, we add the dry ingredients and continue beating until fully incorporated.
• We place the dough between two sheets of baking paper and, using a rolling pin, roll it out to a thickness of about 3.5 mm.
• We put it in the freezer so we can cut it to the size of the available ring.
• We cut the frozen dough with the help of the ring, place it on a sheet of baking paper and stuff it into the ring, so that the base is at the bottom and the sides are lined with paper.
• We bake at 170ºC for about 8 minutes with the fan on.
• To make the filling, beat the eggs and let them rest in the refrigerator until the air bubbles disappear.
• Grate the cheese as finely as possible, and incorporate all the ingredients except the cream using a blender or food processor, until you get a smooth cream without solids.
• Add the cream, mix gently, and pour the resulting liquid over the pre-baked base almost to the edge of the ring.
• We heat the oven and bake the cake at 230ºC for the first 8 minutes, then lowering it to 180ºC for an additional 10 minutes.
• The cake is ready to cool until the center sets slightly. We recommend leaving it in the refrigerator overnight and enjoying it the next day.