Pedro Ximenez Sherry Cheesecake

• 170 g (6 ounces) digestive biscuit crumbs
• 40 g (1 1/2 ounces) skinned, roasted and crushed hazelnuts
• 40 g (1 1/2 ounces) unsalted butter, softened
• grated zest of 1/2 lemon
• 1.5 kg (3 1/2 pounds) cream cheese
• 225 g (8 ounces) icing (confectioners') sugar, sieved
• 3 medium eggs
• 2 vanilla pods, cut in half and the seeds scraped out
• 10 ml (2 teaspoons) vanilla extract (not vanilla essence)
• 100 ml (3 1/2 fluid ounces) Pedro Ximenez sherry
• finely grated zest of 2 lemons
• Shelled and skinned whole hazelnuts, toasted and roughly chopped

1. 1.
2. To make the base, combine all the ingredients.
3. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper.
4. Chill.
5. 2.
6. Preheat the oven to 175C / 335F / gas mark 3 1/2.
7. 3.
8. To make the filling, put the cream cheese in a blender and blend until smooth.
9. Add all the other ingredients except the lemon zest and blend well.
10. Then add the lemon zest do not be tempted to add it earlier or the mixture will split.
11. 4.
12. Pour the filling on to the chilled base and bake for 45 minutes.
13. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly.
14. Cool completely and then chill for 2 hours, or until set.
15. 5.
16. Serve at room temperature.
17. Place a slice on a plate and scatter on the toasted hazelnuts.
18. Serve with large glasses of chilled Pedro Ximenez sherry.

digestive biscuit crumbs, hazelnuts, unsalted butter, lemon, cream cheese, sugar, eggs, vanilla pods, vanilla, fluid, lemons, hazelnuts

Taken from www.epicurious.com/recipes/food/views/pedro-ximenez-sherry-cheesecake-109316 (may not work)