• Preheat the oven to 210ºC/410ºF.
• Prepare the pan by lining it with parchment paper. For the easiest lining of the pan, wad the parchment baking paper into a ball and get it wet. When opened, it is easily molded into place in the pan.

Make the cheesecake mixture

• Grind the Machego cheese or cut it into small pieces.
• Add the Manchego cheese and the heavy cream to a saucepan and heat them over low to medium heat, stirring occasionally, until the Manchego cheese has melted into the cream.
• Once the Manchego cheese has melted, remove the pan from the heat source and stir in the sweetener (if using) and the cream cheese.
• Add in the 4 eggs, stirring them in one by one, until they are all fully incorporated into the mixture.

Baking the cheesecake

• Pour the mixture into the prepared pan and place it on a tray in the center of the pre-heated oven.
• Bake for 35-40 minutes, checking on the cheesecake after about 30 minutes. If the top is browning too much for your taste, cover the top with some aluminum foil or baking paper.
• Once the sides are set, but the center is slightly jiggly, remove the cheesecake from the oven.
• Allow the cheesecake to cool to room temperature.
• This cheesecake can be served immediately at room temperature. It maintains its luxuriously smooth consistency when unchilled. The cheesecake can also be served cold. Chilling it will result in a denser, more solid cheesecake.