- 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 Ximénez sherry
- finely grated zest of 2 lemons
- Shelled and skinned whole hazelnuts, toasted and roughly chopped
- 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.
- Preheat the oven to 175°C / 335°F / gas mark 3 1/2.
- 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.
- 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.
- 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.