Recipe of Award-winning Baked Manchego cheesecake with a membrillo topping
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Quick Baked Manchego cheesecake with a membrillo topping. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Baked Manchego cheesecake with a membrillo topping, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Manchego cheesecake with a membrillo topping delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Baked Manchego cheesecake with a membrillo topping is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Baked Manchego cheesecake with a membrillo topping estimated approx 1.5 Hours.
To get started with this recipe, we have to first 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 it.
Ingredients and spices that need to be Get to make Baked Manchego cheesecake with a membrillo topping:
- 300 g Manchego Cheese
- 280 g sugar
- 85 g cornflour
- 6 eggs
- 100 g double cream
- 300 g mascarpone
- 125 g membrillo
- 20 g water
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
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