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Wigmore cheesecake

Wigmore cheesecake

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus setting time

PT1H30M

1
To begin, make the cheesecake base. Blitz the biscuits in a blender to a fine crumb, then blend in the melted butter
  • 250g of digestive biscuits
  • 125g of butter, melted
2
Line a baking tray with baking parchment and place the square tin on top. Line the base with the biscuit mix and set in the fridge for 1 hour
3
To make the cheesecake, melt the white chocolate in a bain marie
  • 375g of white chocolate
4
Blitz the remaining ingredients in a blender until smooth, then stir through the white chocolate until fully incorporated. Pass the mixture through a chinois
  • 375g of Wigmore cheese
  • 2 vanilla pods, seeds scraped
  • 160g of caster sugar
  • 375g of cream cheese
  • 6 eggs
  • 450g of crème fraîche
5
Preheat the oven to 130°C/gas mark 1/2
6
Remove the set cheesecake base from the fridge and pour the cheesecake mix on top. Cook for approximately 40 minutes in total, checking after 20 minutes then every 5 minutes afterwards
7
Remove from the oven and allow to cool at room temperature for 1 hour. After this time, place in the fridge to set
8
To make the pear sorbet, place the water, sugar, lemon zest, lemon juice and Prosorbet in a pan and bring to the boil, stirring to combine. Remove from the heat and allow to cool
  • 400g of water
  • 200g of caster sugar
  • 1 lemon, zested and juiced
  • 100g of Prosorbet
9
Fold the pear purée into the syrup and mix until incorporated. Churn in an ice cream maker according to manufacturers instructions
  • 600g of pear purée, Boiron
10
For the pear chutney, chop 2 of the peeled pears and cook slowly in butter over a medium heat until soft. Transfer to a blender with the vanilla seeds and blitz to a purée
  • 2 pears, peeled
  • 1 knob of butter
  • 1 vanilla pod, seeds scraped
11
Finely dice the remaining pear and use a spoon to mix into the purée with the thyme leaves
  • 1 pear, peeled
  • 1 sprig of thyme, leaves picked and chopped
12
To serve, remove the cheesecake from the fridge and remove the ring before portioning. Place one slice of cheesecake on the centre of each plate and add a scoop of pear sorbet on top. Add a spoonful of pear chutney to the side and finish with finely sliced pear
  • 1 pear, cored and finely sliced

Ingredients

Metric

Imperial

  • Wigmore cheesecake

  • Base

    • 250g of digestive biscuits
    • 125g of butter, melted
  • Pear sorbet

  • Pear chutney

  • To serve

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