Editor's note: Steve Reynolds' recipe and introductory text below are excerpted from author Diana Henry's book The Gastropub Cookbook, a guide to more than 150 dining pubs in Britain and Ireland. Chef Reynolds also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Nicola, Steve's wife, likes this dessert more than any of his others, mostly because you have to eat it with yet more Pedro Ximénez sherry. If you don't want to splash out on the real McCoy, use another good, sweet dark sherry.
Recipe information
Yield
Serves 8-10
Ingredients
For the base
For the filling
To serve
Preparation
Step 1
1. To make the base, combine all the ingredients. 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. Chill.
Step 2
2. Preheat the oven to 175°C / 335°F / gas mark 3 1/2.
Step 3
3. To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well. Then add the lemon zest — do not be tempted to add it earlier or the mixture will split.
Step 4
4. Pour the filling on to the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set.
Step 5
5. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez sherry.
