At this point in the year, Cristina Pedroche is one of the most wanted women in Spain. A few days before the Chimes are celebrated, half the country is wondering what Cristina Pedroche’s dress will be like for New Year’s Eve. ¿Transparencies
¿Flowers
¿A sculpture
The presenter’s styling is one of her best kept secrets and we won’t be the ones who are going to reveal it (I wish we knew it already).
As for Cristina Pedroche , for the rest of the Spaniards on New Year’s EveIt also seems very special. Especially this year, we are looking forward to losing sight of the fateful 2020. Like the presenter, we have also chosen our party dress with which we are going to celebrate the arrival of the year , our fantasy makeup and even the succulent menu with which we will delight our guests.
Despite the fact that Cristina Pedroche is not going to sit at our table this New Year’s Eve and that we are only going to see her on television, the presenter this year may be very present on our menu. She shared the recipe during confinement, which is when Cristina Pedroche dared to make it, and now her famous cheesecakeIt may be the dessert with which we succeed with our New Year’s Eve menu. We will tell you how to make it, so grab a pen and paper and take note of the recipe that Cristina Pedroche considers to be “the best cheesecake in the world”.
Ingredients for the Cristina Pedroche cheesecake
500 grams of cream cheese
250 grams of cream 35% fat
5 eggs – a little salt
100 grams of fresh cheese
80 grams of Parmesan cheese
200 grams of sugar
10 grams of flour
How to make it Cristina Pedroche’s cheesecake
Beat all the ingredients, except the flour, until smooth.
Add the flour and beat again.
Crush the cookies and mix them with the butter.
Put the biscuit dough and butter in the base of the mold and pour in the cheese mixture.
Bake in a preheated oven (heat position with fan) at 190 degrees for 30 minutes.
Switch to grill position at maximum power to gratin the surface for 3 or 4 minutes.
Let it cool for at least three hours in a cool place or in the fridge.
“If it’s done well, it has to be curdled, creamy around and curdled, fluid in the center,” Cristina Pedroche assured on her Instagram account.
