1 hour 15 minutes, plus 2 hours churning, cooling and setting time
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.
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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
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 to combine well and churn in an ice cream maker
1000ml of apple juice, freshly juiced
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
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
425g of cream cheese, Philadelphia
150g of Greek yoghurt
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
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
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
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
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
Once cool, remove the walnuts from the pan. Deep-fry at 180°C for 1 minute to set the caramel, then drain and set aside until required
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
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