Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, baked manchego cheesecake with a membrillo topping. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
See recipes for Baked Manchego cheesecake with a membrillo topping too. Roll a Manchego Cheesecake into graham cracker crumbs. Spread blackberry puree over the center of a plate and top with cheesecake. Top with a quenelle of strawberry sorbet and garnish with blackberries before serving.
Baked Manchego cheesecake with a membrillo topping is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Baked Manchego cheesecake with a membrillo topping is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have baked manchego cheesecake with a membrillo topping using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Manchego cheesecake with a membrillo topping:
- Take 300 g Manchego Cheese
- Prepare 280 g sugar
- Get 85 g cornflour
- Get 6 eggs
- Make ready 100 g double cream
- Prepare 300 g mascarpone
- Prepare 125 g membrillo
- Make ready 20 g water
Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo. This decadent blueberry and lemon topping (recipe below) Simply top with fresh fruit - just scatter your chosen fruit(s) on top of the cheesecake. If you want to get fancy, you can make a design with multiple varieties of fruit. The better the fruit the better the flavor.
Steps to make Baked Manchego cheesecake with a membrillo topping:
- Preheat the oven to 170 degrees and start by grating the manchego finely.
- Put the eggs, cream, sugar, mascarpone and cornflour in the bowl with the manchego and mix well with an electric whisk
- Prep a medium sized cake tin with a piece of baking parchment (tip: wet the baking parchment slightly, it will stick to the cake tin easily). Pour in the mixture into the cake tin and put it in the oven for one hour. Fill a tray full of water and put it at the bottom of the oven, this will make the cheesecake moist.
- While the cheesecake is baking, put the membrillo in a saucepan with 20g of water and on a low heat, stir until the membrillo turns into a sauce. This will be used to cover the top of the cheesecake
- Once the cheesecake is done, take it out of the cake tin but be very careful as the centre will be fairly gooey so be careful not to break it. If you prefer, wait for it to cool and then take it out. Pour the membrillo on top and leave to cool in the fridge overnight before serving
If you want to get fancy, you can make a design with multiple varieties of fruit. The better the fruit the better the flavor. Add to top of cheesecake that has cooled. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet. A couple of little but important tips makes this an easy Cheesecake recipe - I think you'll be surprised!
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