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Manchego Cheesecake Batter

Manchego Cheesecake Batter

Indulge in this decadent cheesecake batter made with Manchego cheese and topped with a sherry vinegar glaze. Courtesy of Chef Rob Bragagnolo.

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ingredients

Batter

1
kg cream cheese
250
g sugar
2
Tbsp icing sugar
6
eggs
200
g Manchego cheese, finely grated

Sherry Vinegar Glaze

2
cup sherry vinegar
1
cup white sugar
1
vanilla bean, split lengthwise and seeds removed
4
raspberries

To Finish

fresh basil, picked
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directions

Step 1

Mix finely grated cheese and sugars on speed 1 (lowest speed) of a tabletop mixer for 3 minutes. After mixing, scrape down the sides of the bowl.

Step 2

Add cream cheese and mix for a further 3 minutes. After mixing, scrape down sides of the bowl.

Step 3

Add eggs in twos (three parts), mixing for 3 minutes and scraping down the bowl between each addition.

Step 4

Steam the mixture at 85ºC for 1 hour.

Step 5

Purée mixture while still warm and allow to set for 2 hours in the fridge.

Step 6

Bring vanilla sugar and balsamic to a boil and reduce until syrupy (about 3 to 5 minutes). Remove vanilla pod.

Step 7

Add whole fresh raspberries, cover and let cool, strain and reserve.

Step 8

Spoon a tablespoons worth of cheesecake on a plate and finish with a light drizzle of sherry vinegar glaze and a few pieces of picked fresh basil.

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My rating for Manchego Cheesecake Batter
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