Chef Karlos Arguiñano Shares Peach Cheesecake and Hazelnut Sauce Recipes

Spanish chef Karlos Arguiñano posted two new recipes. The first is a peach cheesecake that uses a short‑crust‑like base, cottage cheese, cream, lemon juice and gelatin, baked for ten minutes at 180 °C before chilling. Fresh or canned peach slices are arranged on top and a caramel‑orange sauce can be added.

The second recipe is a crunchy hazelnut sauce made with toasted hazelnuts, raisins, optional brandy, evaporated milk and olive oil. The nuts and raisins are sautéed, the brandy is reduced, then milk is simmered until thickened, producing a creamy, nutty condiment suitable for vegetables, meat or fish.