1 hour 20 minutes, plus freezing the ice cream & 2 days drying of orange crisps
Sure to impress any dinner guest, Matthew Tomkinson's cheesecake recipe is beautifully vibrant due to the exotic pairing of passion fruit and orange, yet with the perfect balance of creamy white chocolate and refreshing sorbet. The orange crisps make for dramatic presentation, but will need to be prepared two days in advance to dry out fully.
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Start by making the stock syrup. You will need around 300ml for this recipe
Next make the orange crisp. Very gently poach the orange slices in 250ml of the stock syrup until translucent. Drain and dry in an airing cupboard for two days until crisp
To make the cheesecake base, combine the biscuit crumbs and butter and push into the base of your chosen tin. Set in the fridge
200g of hobnob biscuits
100g of butter
To make the filling, warm 60ml of the double cream and the white chocolate together until melted, then add the drained gelatine
50g of white chocolate chips
1/2 bronze gelatine leaf
60ml of double cream
Mix the soft cheese with the remaining cream until smooth and then add to the chocolate mixture. Pour over the set base and return to the fridge until firm
90g of full fat soft cheese
110ml of double cream
To prepare the sorbet, mix the orange juice and 50ml of the stock syrup together then churn in an ice cream machine until frozen
170ml of orange juice
For the cheesecake topping, bring the passion fruit juice and sugar to the boil and add the drained gelatine. Pass through a fine sieve and cool. Whilst just warm pour over the cheesecake and return to the fridge
100ml of passion fruit juice
25g of caster sugar
1 bronze gelatine leaf
To make the passion fruit sauce, bring both to the boil and turn down to a simmer, allow to reduce to a syrupy consistency
50ml of passion fruit juice
25g of caster sugar
To serve, cut the cheesecake into 4 portions and place on plates. Garnish with some chopped fresh orange pieces, a drizzle of the passion fruit sauce, a scoop of sorbet and an orange crisp
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