Pedro Ximénez Cheesecake
Base
   170g biscuit crumbs (arrowroot)
   50g hazelnuts, skinned, roasted, crushed
   50g unsalted butter, softened
   Zest from ½ lemon

Combine all ingredients to make the base then press into a greased lined 22cm spring
Pedro Ximénez Cheesecake
form tin. Chill to set.

Filling
   1.2kg cream cheese, diced
   255g pure icing sugar, sieved
   3 eggs, whole
   2 vanilla pods, vanilla scraped out
   10ml pure vanilla extract
   100ml Pedro Ximénez sherry
   Zest of 2 lemons, finely grated

In a food processor blend all ingredients, except the lemon zest, till very smooth. You may have to do this in 2 equal loads and fold together in a large bowl. Now fold through the lemon zest.
   Pour mix into tin and place in a cool oven 130 deg C for 40 mins. Turn off oven and leave in for a further 15 mins. Try to avoid getting to much cooked colour on the top of the cheesecake or it will crack. Chill to set. Serve with some poached fruits.

Recipe from: Rubicon restaurant.

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