15 gr of brewer's yeast, 10 gr of sugar, 225 ml of milk, 6 eggs, 135 gr olive oil, 450 gr manitoba flour, 300 gr of potato starch, 12 gr of salt, 250 gr of mixed cheeses grated (parmesan, grana cheese and pecorino), 150 grams of chopped cheese, pepper (optional)
We start by dissolving the yeast and the sugar in the warm milk. Then put the 6 eggs in the planetary mixer and operate. Then we add the milk to the eggs where we have dissolved the yeast and the olive oil. In a bowl we then add the Manitoba flour, potato starch and salt, mix well and begin to incorporate the egg mixture. After we have added half of the flour, we also begin to incorporate the cheeses. While the planetary mixer mixes everything, including the cheeses, we continue to put the rest of the flour and let it work. If desired we can also add pepper to our dough. Once it is ready, we can return it to the mold that we will use to bake. It is advisable to wrap the mold (24 cm is the ideal one) letting the baking paper reach higher than the edges because our cake will exceed the normal size. Let it rise for at least 1 hour and a half, covered with light paper so as not to ruin the parchment paper and then bake at 170 degrees for about 45 minutes. Our cheese cake is ready!