Indulge in this decadent cheesecake batter made with Manchego cheese and topped with a sherry vinegar glaze. Courtesy of Chef Rob Bragagnolo.
Sherry Vinegar Glaze
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.
Add cream cheese and mix for a further 3 minutes. After mixing, scrape down sides of the bowl.
Add eggs in twos (three parts), mixing for 3 minutes and scraping down the bowl between each addition.
Steam the mixture at 85ºC for 1 hour.
Purée mixture while still warm and allow to set for 2 hours in the fridge.
Bring vanilla sugar and balsamic to a boil and reduce until syrupy (about 3 to 5 minutes). Remove vanilla pod.
Add whole fresh raspberries, cover and let cool, strain and reserve.
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.