Pedro Ximenez Sherry Cheesecake Recipe

Name: Pedro Ximenez Sherry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g (6 ounces) digestive biscuit crumbs; 40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts; 40 g (1 1/2 ounces) unsalted butter, softened; grated zest of 1/2 lemon; 1.5 kg (3 1/2 pounds) cream cheese; 225 g (8 ounces) icing (confectioners') sugar, sieved; 3 medium eggs; 2 vanilla pods, cut in half and the seeds scraped out; 10 ml (2 teaspoons) vanilla extract (not vanilla essence); 100 ml (3 1/2 fluid ounces) Pedro Ximenez sherry; finely grated zest of 2 lemons; Shelled and skinned whole hazelnuts, toasted and roughly chopped

Servings: persons

170 g (6 ounces) digestive biscuit crumbs
40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts
40 g (1 1/2 ounces) unsalted butter, softened
grated zest of 1/2 lemon
1.5 kg (3 1/2 pounds) cream cheese
225 g (8 ounces) icing (confectioners') sugar, sieved
3 medium eggs
2 vanilla pods, cut in half and the seeds scraped out
10 ml (2 teaspoons) vanilla extract (not vanilla essence)
100 ml (3 1/2 fluid ounces) Pedro Ximenez sherry
finely grated zest of 2 lemons
Shelled and skinned whole hazelnuts, toasted and roughly chopped

1
1.
2
To make the base, combine all the ingredients.
3
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.
4
Chill.
5
2.
6
Preheat the oven to 175C / 335F / gas mark 3 1/2.
7
3.
8
To make the filling, put the cream cheese in a blender and blend until smooth.
9
Add all the other ingredients except the lemon zest and blend well.
10
Then add the lemon zest do not be tempted to add it earlier or the mixture will split.
11
4.
12
Pour the filling on to the chilled base and bake for 45 minutes.
13
Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly.
14
Cool completely and then chill for 2 hours, or until set.
15
5.
16
Serve at room temperature.
17
Place a slice on a plate and scatter on the toasted hazelnuts.
18
Serve with large glasses of chilled Pedro Ximenez sherry.

1809

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 170 g (6 ounces) digestive biscuit crumbs, 40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts, 40 g (1 1/2 ounces) unsalted butter, softened, grated zest of 1/2 lemon, and more.

Yes, Pedro Ximenez Sherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pedro Ximenez Sherry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions