Burnt Manchego Cheesecake
Beautiful caramalisation.
Rich, creamy, and beautifully rustic, this Burnt Manchego Cheesecake puts an extra Spanish twist on the cult-favorite Basque cheesecake. The manchego cheese brings a nutty, savory depth that balances the cheesecake’s sweetness, while the signature burnt top adds caramelised flavor and a dramatic look. It’s indulgent, elegant, and surprisingly simple to make.
The cheesecake works well on its own or is delicious paired with some seasonal fruits or compote, runny honey and some flaked almonds. We also served a square of quince membrillo alongside it at our supperclub last week, the classic accompaniment to manchego.
Ingredients (makes one 20cm cake to serve 8 - 12 people)
800g cream cheese
150g manchego, finely grated
100ml double cream
250g caster sugar
½ tsp fine salt
4 eggs
2 tbsp cornflour
1 vanilla pod, deseeded (or ½ tsp vanilla)
Fresh fruit, and/or compote, flaked almonds, honey or membrillo, to serve
Some roasted peach, flaked almonds and a drizzle of honey to serve for this one.
Preheat the oven to 230°C/210°C fan/gas mark 8. Hot!
Blend all of the ingredients together until you have a uniform mixture
Pour into a 20cm cake tin lined with greaseproof paper. Note that the mixture is wet, so you will need to make it airtight. I use a piece of greaseproof paper larger than the cake tin, scrunch it up into a ball and then spread it out. Pour the mixture in and the paper will unravel. Make sure that there isn’t too much excess paper, you can give a trim with scissors, but make sure it comes up and over the sides to give the traditional shape.
Cook the cake until well browned on the top, hence “burnt”. Check it after 30 minutes. I usually give mine about 35 mins. You still want a good wobble on the inside when you take it out the oven. It will continue cooking and setting once taken out.
You can serve the cake warm, but it may still be a little runny. Leave it to cool to room temperature for an hour, or set in the fridge if you would like it more firm.
Serve with some fresh fruit, or compote, or some flaked almonds and honey also work well with the manchego, as does membrillo, the world’s best jam.
Another plating style. Cheesecake with barbecued peach, membrillo, flaked almonds and about to finished with a drizzle of honey for our London August 2025 supperclub at The Abingdon.