Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chef Cristina Codina. Gran Canaria.

How to make Creamy Guía Flower Cheese Cake by Cristina Codina


7 eggs
280 gr sugar
30 gr cornflour
450 gr Mascarpone cheese
550 gr Guía Flower cheese
500 gr cream

Pre-heat oven to 200ºC and line a 24 cm round mould with grease-proof paper. Follow these steps:
1.- Beat the eggs and sugar together in a large bowl.
2.- Add the cheese and blend in until there are no more lumps.
3.- Add the rest of the ingredients and blend together.
4.- Pour contents into the mould and place in the oven for 45-50 minutes.
5.- Leave to cool for a further 30 minutes, keeping the oven closed.

Creamy Guía Flower Cheese Cake

1.- Place the eggs and sugar in the glass and blend for 50 seconds at speed 6
2.- Add the rest of the ingredients and blend for 50 seconds, gradually increasing the speed from 6 to 8.
3.- Pour into the mould
4.- Place into the oven at 200ºC and cook for 45-50 minutes.

Creamy Guía Flower Cheese Cake
Cristina Codina

To give the dessert extra sweetness, it is recommended to add ice-cream and aromatic honey from the Gran Canarian municipality of Tejeda.


When Cristina Codina began to do research into making her own cheesecake, she took some of the best-known recipes as a reference, and then began to reinvent new combinations, as a preliminary step, until she came up with her own creation.

She ruled out a recipe containing biscuits and jams, as she wanted to emphasise the cheese flavour as the main element. So she finally decided on the wonderful, award-winning Guía Flower designation of origin cheese, which she mixed with another very sweet cheese to compensate for the acidity of the rich Flower cheese. In this way she achieved a personal blend, the blend that forms the basis of the cake, in a unique preparation that puts the spotlight on the island's local produce.

"Right from the start it was clear to me that in a place dedicated to cheese we should make a special cake containing cheese from Gran Canaria"

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Who is Cristina Codina?

Cristina's vocation for catering began at a very young age. She loved to watch her mother at home preparing the crockery, cutlery, glassware and table linen for big occasions, taking great care to ensure that every detail pleased her guests.

A while later, Cristina kicked off her career by studying at the Hotel Escuela Santa Brígida, training in the different departments that make up a hotel, including the food and beverage area, where she acquired her first specialisation. After graduating, she worked in hotel chains in Germany, Scotland and Spain, immersing herself in new forms of service and other gastronomies. She finished her training as a food and beverage assistant at the Princesa Yaiza 5* Gran Lujo hotel in Lanzarote.

When she returned to Gran Canaria, Cristina became Head of Catering at AsproPark Canarias, in the leisure park that the company operates on the island. After that period, she returned to her origins as a trainer at the Hotel Escuela de Hecansa in Santa Brígida, providing training in the catering area. At that time she began to think about entrepreneurship. "The idea of opening a business together with my husband had been floating around my head for a long time, we wanted to create a joint project". While that dream took shape, she worked as head waitress at La Barra By Traddiction, an award-winning restaurant run by chef Ángel Palacios.

In 2016, with her husband, Juancho Lorenzo, she opened the doors of CHEESE Las Palmas, a small and cosy establishment specialising in Canarian cheeses. It sits on a corner next to Las Canteras beach, in the heart of Guanarteme, where they showcase practically the entire range of exquisite cheeses available in the archipelago. With the preparation of their boards they try to transmit the history of the product and the people who make them with great effort and affection.

*Cristina Codina was a finalist for the best cheesecake in an open competition during the 1st International Cheese Forum held in Gran Canaria in 2019.

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Guía Cheese

INGLES28º 'Dish-enhancing' secret ingredient:

Guía Cheese

The municipality of Guía can rightly boast being the production hub of one of the country’s finest cheeses. Guía has its own three Designations of Origin; Guía Cheese, Flower Cheese and Half Flower Cheese. All of them have a unique flavour, thanks to the quality pasture land at the summit area and the quality of the livestock, elements that complement the painstaking work that goes on in the cheese dairies, and in large numbers, traditional-style storage in caves.  

La Bodega Visitor Centre, in Marqués de Muni nº 34, Santa Mª de Guía, is a great place to learn all about this essential product if you decide to pass through the town on your tour around the north of the island.