Vanilla cheesecake with candied walnuts, grapes and apple sorbet
Item 1 of 1
- medium
- 8
- 1 hour 15 minutes
Just when you thought cheesecake couldn't get any better, Shay Cooper presents his superbly inventive vanilla cheesecake recipe. Italian meringue is incorporated into the base to give it a light-as-air texture, with apple sorbet, fresh grapes and candied walnuts topping this dessert off wonderfully.
First published in 2015
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Ingredients
Metric
Imperial
Cheesecake mix
- 1 vanilla pod
- 425g of cream cheese, Shay uses Philadelphia
- 150g of Greek yoghurt
- 2 1/2 gelatine leaves
- 90g of egg white
- 125g of sugar
- 20ml of water
- 15ml of milk
Biscuit base
- 100g of hobnob biscuits
- 100g of butter, melted
Apple sorbet
- 1l apple juice, freshly juiced
- 150g of glucose
- 700ml of water
- 20g of pectin
- 400g of sugar
Candied walnuts
- 60g of walnuts, peeled
- 140g of sugar
- oil, for deep-frying
To serve
- grapes, sliced
SAVE RECIPE
Equipment
- Deep-fryer
- Ice cream maker
- Sugar thermometer
- Food processor with a whisk attachment
- Metal rings
Method
1
Begin by preparing the sorbet. Place the glucose, water and 400g of the sugar in a pan and bring to the boil. Combine the remaining sugar in a bowl with the pectin, then add to the pan
- 150g of glucose
- 700ml of water
- 20g of pectin
- 400g of sugar
2
Bring the contents of the pan to 104°C, then remove from the heat and allow to cool. Once cool, add the fresh apple juice, stir until well-combined and churn in an ice cream maker
- 1l apple juice, freshly juiced
3
For the cheesecake base, blend the biscuits in a food processor with the melted butter, transfer to a bowl and press into 8cm metal rings to create a 5mm thick base in each
- 100g of hobnob biscuits
- 100g of butter, melted
4
For the cheesecake mix, scrape the seeds from the vanilla pod and add to a mixing bowl with the cream cheese and Greek yoghurt, mixing well
- 1 vanilla pod
- 150g of Greek yoghurt
- 425g of cream cheese, Shay uses Philadelphia
5
Soak the gelatine in cold water to soften. Meanwhile, place the egg whites in a food mixer with a whisk attachment and begin to whisk on a slow speed
- 2 1/2 gelatine leaves
- 90g of egg white
6
Boil the sugar in a pan with the water and bring up to a temperature of 115°C. Slowly add the sugar to the egg whites and increase the speed of the mixer until stiff peaks form
- 20ml of water
- 125g of sugar
7
Warm the milk in a pan and squeeze out any excess liquid from the soaked gelatine leaves. Add the gelatine to the milk, stirring until completely dissolved
- 15ml of milk
8
Add the milk to the cream cheese and mix until completely smooth. Carefully fold the meringue into this mix, taking care not to knock out too much air. Spoon into the metal rings and flatten off the tops with a palette knife for a smooth finish. Refrigerate until set
9
For the candied walnuts, place the sugar in a pan with a splash of water to help it dissolve. Cook over a high heat until a golden-brown caramel forms, then add the walnuts and allow to cool
- 60g of walnuts, peeled
- 140g of sugar
10
Preheat a deep-fryer to 180°C
- oil, for deep-frying
11
Once cool, remove the walnuts from the pan. Deep-fry for 1 minute to set the caramel, then drain and set aside until required
12
To serve, remove the cheesecakes from the rings and place onto flat plates. Place spoonfuls of the apple sorbet on top of the cheesecakes. Arrange the sliced grapes and candied walnuts on top and serve immediately
- grapes, sliced
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