Baked Manchego cheesecake with a membrillo topping.
Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, baked manchego cheesecake with a membrillo topping. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Baked Manchego cheesecake with a membrillo topping is one of the most favored of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions every day. Baked Manchego cheesecake with a membrillo topping is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have baked manchego cheesecake with a membrillo topping using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Baked Manchego cheesecake with a membrillo topping:
- {Take 300 g of Manchego Cheese.
- {Get 280 g of sugar.
- {Get 85 g of cornflour.
- {Make ready 6 of eggs.
- {Make ready 100 g of double cream.
- {Make ready 300 g of mascarpone.
- {Get 125 g of membrillo.
- {Make ready 20 g of water.
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.
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