Pedro Ximenez Sherry Cheesecake Recipes

Steps:

• 1. 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.
• 2. Preheat the oven to 175°C / 335°F / gas mark 3 1/2.
• 3. 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.
• 4. Pour the filling on to 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.
• 5. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez sherry.

Steps:

• Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.
• Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.
• To serve, scrape across the top of the granité with a fork to make small crystals.