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Spanish fresh cheese - Ideas for
A Sweet Tooth
Recipe
Lemon cheesecake (Burgos soft cheese)
(Tarta de queso de Burgos y limón)
Difficulty: Medium
Lemon cheesecake (Burgos soft cheese). Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
The creamy texture of Burgos cheese, combined with the acidity of the lemon, suggests pairing it with a slightly sweet sparkling wine, such as the semi-sec Cava made traditionally in Catalonia from the three classic Cava varieties: Xarel.lo, Macabeo and Parellada.
For the base:110 gr digestive biscuits
50 gr butter
For the filling:350 gr Burgos soft cheese
2 large egg yolks
60 gr sugar
10 gr powdered gelatin
1 lemon (juice and rind)
150 ml double cream
For the topping (optional):1 sachet of powdered lemon gelatin
For the base:3.875 oz digestive biscuits
1.75 oz butter
For the filling:12.375 oz Burgos soft cheese
2 large egg yolks
2.125 oz sugar
10 gr powdered gelatin
1 lemon (juice and rind)
5.25 fl. oz double cream
For the topping (optional):1 sachet of powdered lemon gelatin
For the base:0.5 cup digestive biscuits
0.25 cup butter
For the filling:1.5 cup Burgos soft cheese
2 large egg yolks
0.25 cup sugar
10 gr powdered gelatin
1 lemon (juice and rind)
0.625 cup double cream
For the topping (optional):1 sachet of powdered lemon gelatin
First prepare the cheesecake base. Melt the butter in a small saucepan or in the microwave. Mix the melted butter with the biscuit crumbs in a bowl. Spoon the mixture into a flan tin or sponge tin with a loose base which has been lightly oiled.
Next, put the gelatin, along with 3 tablespoons cold water, into a small cup and stand this in a small saucepan of barely simmering water. Leave it for about 10 minutes or until the gelatin looks clear and transparent. Put it to one side.
Place the Burgos cheese, eggs yolks and sugar in a blender or liquidizer and blend for a few minutes. Next, add the lemon juice, the rind of the lemon and the gelatin – pour this in through a strainer. Blend again until the mixtures looks absolutely smooth.
Preparation by: Sonia Fuentes/©ICEX
Whip the cream until it thickens and add it to the lemon and cheese mixture. Blend again briefly until the cream is well incorporated into the mixture and then pour over the biscuit base. Cover and leave in the fridge for a minimum of three hours.
As a decorative option, once the mixture is set, pour a thin layer of lemon gelatin over the cake and leave it to set for a further two hours.
Garnish with some fresh mint leaves
