Pedro Ximenez Sherry Cheesecake
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
53
Sourness
50
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
To make the base, combine all the ingredients
2
Press the mixture into a 22
3
5 x 6
4
25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper
5
Chill
6
Preheat the oven to 175°C / 335°F / gas mark 3 1/2
7
To make the filling, put the cream cheese in a blender and blend until smooth
8
Add all the other ingredients except the lemon zest and blend well
9
Then add the lemon zest — do not be tempted to add it earlier or the mixture will split
10
Pour the filling on to the chilled base and bake for 45 minutes
11
Only the outside 2
12
5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly
13
Cool completely and then chill for 2 hours, or until set
14
Serve at room temperature
15
Place a slice on a plate and scatter on the toasted hazelnuts
16
Serve with large glasses of chilled Pedro Ximénez sherry
17
To make the base, combine all the ingredients
18
Press the mixture into a 22
19
5 x 6
20
25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper
21
Chill
22
Preheat the oven to 175°C / 335°F / gas mark 3 1/2
23
To make the filling, put the cream cheese in a blender and blend until smooth
24
Add all the other ingredients except the lemon zest and blend well
25
Then add the lemon zest — do not be tempted to add it earlier or the mixture will split
26
Pour the filling on to the chilled base and bake for 45 minutes
27
Only the outside 2
28
5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly
29
Cool completely and then chill for 2 hours, or until set
30
Serve at room temperature
31
Place a slice on a plate and scatter on the toasted hazelnuts
32
Serve with large glasses of chilled Pedro Ximénez sherry