Pedro Ximenez Sherry Cheesecake Recipes

BURNT BASQUE CHEESECAKE

Burnt Basque Cheesecake image

Burnt Basque Cheesecake is the easiest cheesecake you'll ever make! It doesn't require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. It's hit with high heat to toast and caramelise the flavours leading to one of the most delicious and simple desserts.

Provided by Carina

Categories Dessert

Time 1h5m

Number Of Ingredients 7

Ingredients

24oz / 675g Cream Cheese
1 1/4 Cups / 250g White Sugar
4 Eggs
1 1/2 Cups / 375ml Heavy Cream
1 tsp Vanilla Essence
1/4 Cup / 30g Flour
1/2 tsp Salt

Steps:

Preheat the oven to 210C / 410F and let all of the ingredients come up to room temperature.
In a large bowl if you are using a hand mixer or the bowl of a stand mixer add the cream cheese and sugar.
Beat on medium speed for about 3-4 minutes or until light and fluffy.
Crack in the 4 eggs, one at a time, beating well in between each addition.
Scrape down the sides of the bowl a few times to make sure everything is evenly incorporated. The batter should get thinner and creamier.
Pour the cream and vanilla essence into the cheesecake mixture and mix again on medium speed for about a minute or until everything is evenly combined.
Sift the flour and salt into the batter, making sure there are no lumps. Give everything a final mix together until well combined.
Prepare a 20cm or 8″ springform cake pan by greasing and placing 2 layers of non stick paper in the pan, letting it come up each side so the cheesecake mixture wont overflow.
Pour the cheesecake batter into the cake pan and place into the oven for about 50-55 minutes. It will puff up and develop a lot of colour.
Check the cheesecake after about 45 minutes, it's finished baking when its developed a deep dark shade and the center still jiggles slightly. Baking times can vary depending on your oven.
Let the baked cheesecake cool completely before placing it into the fridge for at least 4 hours to set.

Nutrition Facts : Calories 415 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 32 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 307 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PEDRO XIMENEZ SHERRY CHEESECAKE

Pedro Ximenez Sherry Cheesecake image

Editor's note: _Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book_ The Gastropub Cookbook_, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ Nicola, Steve's wife, likes this dessert more than any of his others, mostly because you have to eat it with yet more Pedro Ximénez sherry. If you don't want to splash out on the real McCoy, use another good, sweet dark sherry.

Yield Serves 8-10

Number Of Ingredients 12

Ingredients

170 g (6 ounces) digestive biscuit crumbs
40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts
40 g (1 1/2 ounces) unsalted butter, softened
grated zest of 1/2 lemon
1.5 kg (3 1/2 pounds) cream cheese
225 g (8 ounces) icing (confectioners') sugar, sieved
3 medium eggs
2 vanilla pods, cut in half and the seeds scraped out
10 ml (2 teaspoons) vanilla extract (not vanilla essence)
100 ml (3 1/2 fluid ounces) Pedro Ximénez sherry
finely grated zest of 2 lemons
Shelled and skinned whole hazelnuts, toasted and roughly chopped

Steps:

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.

More about "pedro ximenez sherry cheesecake recipes"

BURNT BASQUE CHEESECAKE RECIPE - SPANISH SABORES

Web May 26, 2020 The baking time varies based on your preference. For a runny center, bake 35 minutes. For creamy, try 40. For fully baked …
From spanishsabores.com
5/5 (314)
Category Dessert
Cuisine Spanish
Total Time 1 hr

Using an electric mixer, whisk, or a metal spoon (the classic La Viña way!) combine all the ingredients in a large bowl until smooth and creamy.
Line a 10 inch (25 cm) springform pan or round baking pan with enough wax or parchment paper that it extends past the edges of the pan. This will help you remove the cheesecake from the pan later on, and will prevent it from sticking. You can use a smaller pan for a higher cheesecake but may need to bake longer so that the center isn't too runny.
Bake on the center rack for 35-50 minutes. The cake will rise quite a bit but don't worry -- it will settle when it’s out of the oven. I like my cheesecake just cooked through, so I generally bake 40 minutes and if it isn't quite burnt enough on top I turn the heat up for another minute or two, being careful it doesn't burn too much! If you like the center very runny, remove at 35 minutes.

Pedro Ximenez Sherry Cheesecake Recipes

BURNT BASQUE CHEESECAKE

Burnt Basque Cheesecake is the easiest cheesecake you'll ever make! It doesn't require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. It's hit with high heat to toast and caramelise the flavours leading to one of the most delicious and simple desserts.

PEDRO XIMENEZ SHERRY CHEESECAKE

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