| 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 ![]() 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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