Toffee Cheesecake

Pair with Cream

For Sherries served with puddings, we mainly recommend Creams and Pedro Ximénez which are all sweet, but totally different. As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.

Ingredients

300g 
Digestive Biscuits
125g 
Melted Butter
300g 
Philadelphia cheese
150ml 
cream
50g 
sugar
!/2 
Lemon juiced
1 tin 
condensed milk or dulche de leche

Directions

Serves 8

Pre-heat oven to 180 ºC.

To make the crust, put the biscuits into a food processor and grind till fine, add the melted butter and blend together. Press the mixture evenly in a 20 cm springform tin.

Blend the cheese and cream until smooth, add lemon juice, eggs, sugar and toffee and blend together. Pour onto the biscuit base. Bake for 45 minutes or until set and golden brown. When cool, chill and remove cheesecake from the tin.

To make toffee, boil the sealed 850 ml tins of sweet and condensed milk in water covered completely at all times for 3 hours then leave to cool.

Beltrán Domecq , President Sherry Wines
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Beltrán Domecq , President Sherry Wines
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