Manchego Cheesecake Batter

  • serves

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

23 Ratings
Directions for: Manchego Cheesecake 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



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.

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

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

4. Steam the mixture at 85ºC for 1 hour.

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

Sherry Vinegar Glaze

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

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

To Finish

1. 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.

See more: Dessert, Gourmet, Eggs/Dairy

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