Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, baked manchego cheesecake with a membrillo topping. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Baked Manchego cheesecake with a membrillo topping is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Baked Manchego cheesecake with a membrillo topping is something which I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook baked manchego cheesecake with a membrillo topping using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Baked Manchego cheesecake with a membrillo topping:
- Prepare 300 g Manchego Cheese
- Take 280 g sugar
- Make ready 85 g cornflour
- Prepare 6 eggs
- Make ready 100 g double cream
- Take 300 g mascarpone
- Take 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 helps to bake it evenly and helps it to not crack on top. It is also important to allow it to cool inside the oven with the door only slightly cracked to prevent cooler air to rush in the oven. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet.
Instructions 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
It is also important to allow it to cool inside the oven with the door only slightly cracked to prevent cooler air to rush in the oven. 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! Also, don't miss the new Strawberry Cheesecake! This is an easy Cheesecake recipe.
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