This is how it's done, step by step, the famous grandma's cheesecake recipe by Dani García

For the past couple of months, the award-winning chef from Málaga, Dani García has opened a small space where he showcases his recipes through social media on his profile Como Dani. "Cook fearlessly. Discover recipes, secrets, and the best tips from Dani García to take your dishes to another level," he explains on his portal to his cookbook, among which his grandmother’s cheesecake, the recipe she taught him, stands out soon after for its great reception.

"Come with me and I'll show you how to make my grandmother’s cheesecake in her pot," begins chef Dani García in a video that lasts just under two minutes where he outlines step by step all the secrets to perfectly execute his beloved cheesecake, detailing all his ingredients and quantities: "Milk and cream to boil, salt, sugar, mix well and wait for it to boil so it dissolves".

"A little more milk and cornstarch which I'm going to mix in cold away from this milk," the chef from Málaga details, explaining that "once boiled, add this milk and the starch", something that subsequently "we boil for about seven/eight minutes", then switch to "minimum heat, with cream cheese, payoya sheep cheese, and goat cheese. And dissolve well".

It is at this point in the recipe when this mixture is "mixed in the pot", and he warns that "before making the meringue, butter, and we go with the French meringue". Dani García now emphasizes that, to perfect his cheesecake, one must add "the sugar little by little" aiming for "the ideal texture of the meringue to mix it with our first dough" and highlights: "Important not to do it aggressively".

It is at this point that it goes into the oven, at "356°F for 14-15 minutes" and he gives another little trick after concluding: "Turn off and let it rest for another half hour in the oven". The last tip left by Dani García to fully enjoy his cheesecake is that "it should never ever go to the refrigerator" after baking: "Make it, let it rest, let it reach room temperature and eat it. The difference is huge".

Dani García's Grandmother's Cheesecake Recipe

The ingredients Dani García uses to recreate his grandmother’s cheesecake

• 100 g of cornstarch.
• 340 g of whole milk.
• 725 g of cooking cream.
• 435 g of whole milk.
• 170 g of white sugar.
• 145 g of unsalted butter.
• 645 g of Philadelphia cheese.
• 15 g of fine salt.
• 310 g of pasteurized egg whites.
• 25 g of white sugar (for the meringue)
• 70 g of Dehesa El Campillo cheese (cleaned and finely grated)
• 49 g of Covap cured sheep cheese (cleaned and finely grated)