Pedro Ximenez Sherry Cheesecake Recipes
PEDRO XIMENEZ SHERRY CHEESECAKE
**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
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.
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- Preheat the oven to 400°F and position the oven rack in the center. Grease a 10-inch springform pan and line it with a parchment paper sheet that is big enough to leave 2 to 3 inches overhanging from the top of the pan.
- In a large bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese and sugar until smooth. Add the salt and mix. Add the eggs one at a time until fully incorporated. Whisk in the cream. Sift the flour and gently fold into the mixture.
- Pour the batter through a sieve into the prepared springform pan and bake for 50 minutes, or until browned and almost burned-looking on top. Remove from the oven and allow to cool to room temperature. Note: Oven temperatures vary so you may need additional baking time. Keep your eye on the cheesecake from 50 minutes forward. The cake will be ready when the center is a little jiggly. If it's very jiggly, lower the temperature to 375°, cover the cheesecake loosely with foil and check every 10-15 minutes until a little jiggly. Remove from the oven and cool to room temperature in the parchment paper and springform mold.
- Before serving, remove the cheesecake from the springform pan and gently separate from the parchment paper. Serve at room temperature. Enjoy with a glass of sherry.
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