Manchego Cheesecake with Lemon Curd
A bold and elegant baked basque style cheesecake made with authentic Manchego, blended into a creamy batter and baked until golden with a slightly molten center. Served with silky lemon curd on the side, this dessert balances nutty depth with bright citrus freshness — perfect for a refined Spanish-inspired table.
Prep Time: 45 minutes + chilling | Bake Time: 35 minutes | Difficulty: Medium | Servings: 10 | Pan Size: 20 cm (8-inch)
Ingredients
For the Manchego Cheesecake
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350 ml whipping cream
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110 g grated Manchego cheese by Casa Castel wedge or Casa Castel Wheel
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600 g cream cheese (Philadelphia style)
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5 eggs
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180 g sugar
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Zest and juice of ½ lemon
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10 g cornstarch
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1 tsp pure vanilla extract
For the Lemon Curd (Side)
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2 egg yolks
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60 g sugar
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60 ml fresh lemon juice
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Zest of ½ lemon
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40 g unsalted butter
Instructions
- Prepare the Pan
- Preheat oven to 220°C (428°F).
Wet baking paper, crumple it, and line a 20 cm springform pan.
- Melt the Manchego
- Heat 150 ml of the cream over medium heat. Add grated Manchego and stir until smooth. Set aside.
- Make the Batter
- Soften cream cheese. Add sugar and mix gently.
Incorporate remaining cream, melted cheese mixture, lemon zest, juice, vanilla, and cornstarch.
Add eggs and blend until smooth.
- Pour into the lined pan.
- Bake for 35 minutes until golden with a jiggly center.
- Cool completely in the pan. Refrigerate for a firmer texture.
Lemon Curd
Whisk yolks, sugar, lemon juice, and zest over low heat until thickened.
Remove from heat, stir in butter, cool completely.
Serve on the side.
Pairing Suggestions
For an elevated Spanish pairing:
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A glass of chilled Cava for bright contrast
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A lightly oaked Rioja Blanco
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A late-harvest Moscatel for dessert lovers
