Simple Way to Prepare Gordon Ramsay Baked Manchego cheesecake with a membrillo topping

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, baked manchego cheesecake with a membrillo topping. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Baked Manchego cheesecake with a membrillo topping is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Baked Manchego cheesecake with a membrillo topping is something which I have loved my entire life.

To begin with this 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:

1. Make ready 300 g Manchego Cheese
2. Make ready 280 g sugar
3. Take 85 g cornflour
4. Get 6 eggs
5. Get 100 g double cream
6. Make ready 300 g mascarpone
7. Make ready 125 g membrillo
8. Make ready 20 g water

Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo. Blend cream cheese and sugar together (in a food processor or with a medium-speed electric mixer) until smooth; add eggs one at a time, blending well after each addition; add sour cream, lemon juice, and vanilla; blend well; pour filling over the crust and spread evenly. Add to top of cheesecake that has cooled. This classic baked cheesecake is rich and creamy yet light, sweet without being overly sweet.

Steps to make Baked Manchego cheesecake with a membrillo topping:

1. Preheat the oven to 170 degrees and start by grating the manchego finely.
2. Put the eggs, cream, sugar, mascarpone and cornflour in the bowl with the manchego and mix well with an electric whisk
3. 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.
4. 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
5. 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

Add to top of cheesecake that has cooled. 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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