Pedro Ximenez Sherry Cheesecake

Pedro Ximenez Sherry Cheesecake: A Taste of Spain in Every Bite

As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the craving for something decadent, something truly special, overrides the practicalities of a packed schedule. That's where this Pedro Ximenez Sherry Cheesecake comes in. It’s a recipe that promises extravagance, a touch of sophistication, and remarkably, isn't as intimidating as it might sound.

I discovered this recipe tucked away in a well-worn cookbook, a gift from my mother-in-law. The story behind it, as far as I could gather, involved a charming gastropub in Britain and a chef named Steve Reynolds whose wife apparently deemed this cheesecake the best of his creations. High praise indeed! The mention of Pedro Ximenez sherry immediately piqued my interest. I love the rich, almost caramel-like sweetness of this Spanish sherry, its complexity adding a grown-up twist to desserts that often veer towards the saccharine.

The beauty of this cheesecake lies not only in its flavour but also in its relative simplicity. While it involves a few steps, they are all manageable, even on a weeknight after wrestling with a mountain of paperwork and a gaggle of energetic children. The base, a simple buttery biscuit crumb, comes together quickly. The filling, a luscious blend of cream cheese, eggs, and of course, the Pedro Ximenez sherry, is unbelievably smooth and creamy. The hint of lemon zest cuts through the richness, adding a beautiful freshness that complements the sherry's deep notes perfectly.

The baking process is surprisingly forgiving. I've made this cheesecake numerous times, and I've learned that the wobbly center is part of its charm. It’s a testament to its luxurious texture, almost a pudding-like consistency that's both comforting and unexpected. The contrast between the slightly crisp base and the incredibly soft, intensely flavored filling is divine.

The best part? The sherry. A good quality Pedro Ximenez sherry is an investment, but trust me, it elevates this dessert to another level. Sharing it with family and friends – maybe after a long week, or on a special occasion – is part of the experience. The sherry's complexity invites conversation, it encourages lingering at the table, it transforms a simple dessert into a shared moment of indulgence. It's more than just a drink; it's the perfect accompaniment to this already exceptional cheesecake.

So, if you're looking for a dessert that is both impressive and relatively easy to make, look no further. This Pedro Ximenez Sherry Cheesecake will become a new favourite in your repertoire, a go-to recipe for impressing guests or simply treating yourself to something truly special. It's a testament to the fact that sometimes, the simplest recipes yield the most profound pleasure.

Tips for Success:

• Use high-quality cream cheese for the richest and creamiest filling.
• Don't overbake the cheesecake; a slight wobble in the center is perfectly normal and ensures a wonderfully soft texture.
• Chill the cheesecake thoroughly before serving; this allows the flavors to meld and the texture to set properly.
• Invest in a good Pedro Ximenez sherry; the difference in flavor is truly remarkable.

And remember, baking should be enjoyable. Don't be afraid to experiment, adapt, and most importantly, savor the delicious results.

Step-by-step

• To make the base, combine all the ingredients. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper. Chill.
• Preheat the oven to 175°C / 335°F / gas mark 3 1/2.
• To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well. Then add the lemon zest – do not be tempted to add it earlier or the mixture will split.
• Pour the filling onto the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set.
• Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximenez sherry.