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Fismuler Cheesecake by Chef Nino Redruello

For a dessert that’s sure to dazzle your guests, swap your standard New York-style cheesecake recipe with this unique cake. If you can’t find smoked Idiazábal cheese, smoked Manchego will do, and when sourcing blue cheese reach for saltier varieties like Cabrales.
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Servings 6 people

Ingredients
  

Sablè Dough

  • 1/2 cup butter, room temperature 
  • 1 tsp confectioners’ sugar 
  • 1 ¾ cup flour 
  • 1 egg yolk

Cream Cheese Filling

  • 2⅔ cups heavy whipping cream
  • 1/2 cup blue cheese 
  • 1/8 cup Idiazábal cheese 
  • 3/4 cup sugar 
  • 5 eggs

Instructions
 

Sablè Dough

  • Heat oven to 350ºF.
  • Cut butter into ½-inch cubes and mix with confectioners’ sugar until combined.
  • Add flour and 2 tablespoons plus 2 teaspoons of water bit by bit and mix until dough is formed.
  • Transfer dough to a smooth surface and knead, but not too much. Texture should be lumpy, not smooth.
  • Roll out dough to ½-inch thick and place in a 9-inch pie pan. 
  • Bake for 12 minutes. Remove from the oven and set aside.

Cream Cheese Filling

  • Heat oven to 400ºF.
  • Mix all ingredients except the eggs in a medium pot over medium heat until boiling.
  • Once warmed, remove from heat and mix in eggs. 
  • Pour the mixture on top of the lightly cooked dough.
  • Bake for 13 minutes. Remove from the oven and cool before serving.