Hi, I’m Elise. Today, I’m gonna show you how to prepare baked manchego cheesecake with a membrillo topping recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Baked Manchego cheesecake with a membrillo topping Recipe
Baked Manchego cheesecake with a membrillo topping is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Baked Manchego cheesecake with a membrillo topping is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 300 g Manchego Cheese
- Take 280 g sugar
- Get 85 g cornflour
- Take 6 eggs
- Get 100 g double cream
- Get 300 g mascarpone
- Take 125 g membrillo
- Get 20 g 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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