Manchego Cheesecake with Blackberry Puree & Strawberry Sorbet

Name: Manchego Cheesecake with Blackberry Puree & Strawberry Sorbet
Ingredients: 680 g (24.2 ounces) Manchego cheese, cut into ½-inch chunks; 680 g (3 cups or 24.2 ounces) cream cheese; 3 large eggs; 170 g (¾ cup) sour cream; 680 g (3 cups) unsalted butter, softened; 283 g (1¼ cups) brown sugar; 84 g (¼ cup) honey; 397 g (3 cups and 3 Tbsp) all-purpose flour; 283 g (2⅓ cups) cake flour; 283 g (2⅓ cups) wheat flour; 5 g (1 tsp) salt; 11 g (2⅓ tsp) baking soda; 5 g (2 tsp) ground cinnamon; 200 g (7 ounces) blackberries; 28 g (4 tsp) vodka; 344 g (1½ cups) water; 20 g (2 Tbsp) trimoline; 200 g (¾ cup and 2 Tbsp) granulated sugar; 50 g (1½ tsp) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 896 g (4 cups) strawberry puree

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Manchego Cheesecake

680 g (24.2 ounces) Manchego cheese, cut into ½-inch chunks
170 g (

Cake
Vegetarian

Method

Manchego Cheesecake

Preheat oven to 162°C (325°F). Blend Manchego cheese and water in a blender until smooth. Slowly add cream cheese and sugar and blend until smooth. In a separate bowl, combine flour and eggs. Add to cheese puree and blend until