Odisha x Spain
Chhena poda Basque cheesecake
Odisha's burnt cheese meets San Sebastián's burnt cheesecake. They were made for each other.
75 minTime
14 gProtein each
mildSpice
Burnt cheese3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original471kcal
14 gprotein
0 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Heat the oven to 220°C. Line a 20 cm springform tin with two crumpled sheets of baking paper, overhanging by 5 cm, and grease.
- 2Blend the chhena until completely smooth, about 2 minutes, scraping down.
- 3Add the cream cheese and sugar and blend. Add the eggs one at a time, then cream, rava, cardamom and salt. Blend just to combine.
- 4Pour into the tin and scatter the cashews and raisins over.
- 5Bake 40 to 45 minutes until the top is very dark brown and the centre still wobbles.
- 6Cool in the tin 1 hour, then chill at least 4 hours. Serve at room temperature.
Serve it like this
Cut a tall wedge with a hot knife and serve on its side to show the dark top and creamy centre, with a few cashews alongside.
