recipe by Executive Chef Sebastián Gavira , Real Club Valderrama, Andalucia, Spain
Serves 2
Cheesecake Base
Cheesecake Topping
Garnish
Preparation
Cheesecake Base
Mix all the ingredients by hand until a blended and thickened.
In a shallow cake pan make a base with the mixture.
Place the cake pan with the base in an oven at 180°C until brown, about 5-10 minutes. Let cool and set aside.
Cheesecake Topping
Mix all the ingredients in a blender.
Place the topping on top of the cheesecake base.
Place the cheesecake back in the oven at 150°C for 40 minutes. Let cool.
Assembly
Cover the cheesecake with the strawberry jam then serve.
Wine Match
Tor Albala Don Pedro Ximenez.
Cheesecake Base
- 500 gm. Flour
- 200 gm. Butter
- 200 gm. Sugar
- 1 Egg Yolk
Cheesecake Topping
- 900 mg. Cream Cheese
- 100 cl. Liquid Cream
- 100 cl. Evaporated Cream
- 5 Eggs
- 3 Tbs. Flour
- 250 gm. Crystal Sugar
- 1 Lemon (juiced)
- 2 drops Vanilla Extract
Garnish
- 5 Tbs. Strawberry Jam
Preparation
Cheesecake Base
Mix all the ingredients by hand until a blended and thickened.
In a shallow cake pan make a base with the mixture.
Place the cake pan with the base in an oven at 180°C until brown, about 5-10 minutes. Let cool and set aside.
Cheesecake Topping
Mix all the ingredients in a blender.
Place the topping on top of the cheesecake base.
Place the cheesecake back in the oven at 150°C for 40 minutes. Let cool.
Assembly
Cover the cheesecake with the strawberry jam then serve.
Wine Match
Tor Albala Don Pedro Ximenez.