Cheesecake with sherry
12 servings
120 minutes
Cheesecake with sherry is an exquisite dessert that combines a delicate creamy texture with the rich aroma of aged wine. This recipe is inspired by the classic American cheesecake but gains a unique character from the addition of sherry, a fortified wine that imparts subtle caramel and nutty notes to the bake. The crunchy biscuit base paired with the velvety cheese filling creates a harmonious balance of flavors. Lemon zest adds a light freshness, while the airy buttery topping completes the composition, making the dessert a true culinary masterpiece. The cheesecake pairs perfectly with a cup of aromatic coffee or a glass of dessert wine, enhancing any festive or cozy family tea gathering.
1
Preheat the oven to 170 degrees. Line the bottom and sides of the baking pan with parchment.
2
Crush the cookies, add 50 grams of melted butter and sugar. Whisk.
- Butter: 115 g
- Sponge cookies: 125 g
- Brown sugar: 25 g
3
Place in the baking form and press down well with a spoon. Cover and cool.
4
Mix butter, sugar, cheese, flour, zest, sherry, and yolks. Add cream.
- Butter: 115 g
- Powdered sugar: 225 g
- Cream cheese: 550 g
- Wheat flour: 40 g
- Lemon: 2 pieces
- Sherry: 4 tablespoons
- Chicken egg: 4 pieces
- Cream: 200 ml
5
Whip the egg whites into a strong foam and fold into the cheese mixture.
- Chicken egg: 4 pieces
6
Spread the mixture over the base surface in one layer and bake for 1 hour and 15 minutes. Turn off the oven, slightly open the door, and cool for an hour.
7
Mix the cheese with the cream. Spread the cream over the surface and edges of the cheesecake.
- Cream cheese: 550 g
- Cream: 200 ml