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.
pPre-heat oven to 180 ºC./p
pTo 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./p
pBlend 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./p
pTo 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./p