Pedro Ximenez Sherry Cheesecake
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8-10
- 3 medium eggs
- finely grated zest of 2 lemons
- grated zest of 1/2 lemon
- Carbohydrate 45 g(15%)
- Cholesterol 223 mg(74%)
- Fat 61 g(93%)
- Fiber 1 g(4%)
- Protein 13 g(25%)
- Saturated Fat 32 g(161%)
- Sodium 637 mg(27%)
- Calories 773
Preparation 1. To make the base, combine all the ingredients. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper. Chill. 2. Preheat the oven to 175°C / 335°F / gas mark 3 1/2. 3. To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well. Then add the lemon zest — do not be tempted to add it earlier or the mixture will split. 4. Pour the filling on to the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set. 5. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez sherry. Chef Steve Reynolds shares his tips with Epicurious: Reprinted with permission from The Gastropub Cookbook ©2003 by Diana Henry Mitchell Beazley, Inc.
Preparation 1. To make the base, combine all the ingredients. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper. Chill. 2. Preheat the oven to 175°C / 335°F / gas mark 3 1/2. 3. To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well. Then add the lemon zest — do not be tempted to add it earlier or the mixture will split. 4. Pour the filling on to the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set. 5. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez sherry. Chef Steve Reynolds shares his tips with Epicurious: Reprinted with permission from The Gastropub Cookbook ©2003 by Diana Henry Mitchell Beazley, Inc.
