Here we are at week number ten of the nailed it or failed it blog series. We are still working from the Bachour book and learning new things weekly to add to our toolbox. If you haven’t seen all the other creations I have made from the book you can find them here. This week I wanted to keep it simple while I waited for some parts for my oven to be repaired. Nothing like trying to bake something when your oven is 75° off, and overcooking everything. My fingers were crossed for the entire baking periods hoping I got the adjustment correct for the temperature fluctuations that were going on.
This recipe can be really quick if you want, or you can make all the components on the plate and spend a little more time with the recipe. You could easily use store bought graham cracker crumbs and store bought strawberry sorbet and just make the blackberry puree and the Manchego cheesecake. But one thing is for certain. All these ingredients are needed for the perfect taste pairing. The strawberry sorbet and the blackberry puree just make the nutty, rich flavor of the cheesecake so much better.
I did use individual 3″ ring molds for this, but there is no reason you couldn’t just cook the cheesecake in a square pan, then cut individual squares from that if it is what you have in the kitchen.
What is also nice about this cheesecake is that the crumbs are all over the cheesecake, instead of just at the bottom of the cheesecake like a crust. Which is why I would recommend you take the time to make the graham cracker crumbs from scratch instead of purchasing from the store. If you are someone using a square pan and cutting pieces from there, the exterior crumb coating will hide any imperfections with the cut.
The blackberry puree is a combo of blackberries with sugar and vodka. I like the flavor of the vodka in the puree, but if you are someone that does not drink alcohol, you could easily make the puree without the vodka.
So go ahead and give this recipe a try, we would love to see how it works for you.
- 340 g Manchego cheese, cut into 1/2 inch chunks
- 85 g water
- 340 g cream cheese
- 113.5 g granulated sugar
- 1 1/2 tbsp all purpose flour
- 2 medium eggs
- 85 g sour cream
- 170 g unsalted butter
- 71 g brown sugar
- 56.5 g granulated sugar
- 1 tbsp honey
- 99 g all purpose flour
- 71 g cake flour
- 71 g wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 50 g blackberries
- 10 g granulated sugar
- 1 tbsp vodka
- Preheat oven to 325° F.
- Blend Manchego cheese and water in a food processor until smooth.
- Slowly add cream cheese and sugar and continue to blend until smooth.
- In a separate bowl, combine flour and eggs. Add to cheese puree and blend until smooth.
- Add sour cream and blend until smooth.
- Pour into individual ring molds and bake for 20-25 minutes.
- Preheat oven to 350°F.
- In a stand mixer fitted with a paddle attachment, cream butter, sugars and honey.
- In a separate bowl, combine all dry ingredients.
- Beat into butter mixture until smooth.
- Roll dough out between two sheets of parchment to 1/2 inch thickness, remove the top sheet of parchment and bake on a 1/2 sheet pan until golden and firm.
- Cool completely before grinding in a food processor into crumbs.
- Macerate blackberries with sugar and vodka overnight.
- Heat mixture in a small pot and cook to reduce liquid slightly. Puree in a blender and reserve for assembly.
- Roll a Manchego Cheesecake into graham cracker crumbs. Spread blackberry puree over the center of a plate and top with cheesecake. Top with a quenelle of strawberry sorbet and garnish with blackberries before serving.