Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, baked manchego cheesecake with a membrillo topping. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Baked Manchego cheesecake with a membrillo topping is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Baked Manchego cheesecake with a membrillo topping is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 300 g Manchego Cheese
- Get 280 g sugar
- Take 85 g cornflour
- Make ready 6 eggs
- Get 100 g double cream
- Get 300 g mascarpone
- Prepare 125 g membrillo
- Prepare 20 g water
An original, something compelling and simple at the same time and did find it: Membrillo, a Spanish delicacy, traditionally eaten with cheese such as Manchego. Other cheese accompaniment such as Fragolaceto have innately a tart taste to them, the recipes I found for Membrillo promised a milder product and that doesn't necessarily have to be a. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the. Plus, a delicious gluten-free brownie crust, cheesecake toppings, and more!
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
The idea of a cheese-based cake came to America with the early immigrants. Allow the cheesecake and grapes to cool to room temperature or chill overnight until ready to serve (see Make Ahead). Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo. Quince paste (dulce de membrillo) and cheese are a great pairing. I usually use queso fresco for this easy finger food but you can use manchego or other cheeses as well.
So that’s going to wrap it up with this special food baked manchego cheesecake with a membrillo topping recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
