Vanilla cheesecake with candied walnuts, grapes and apple sorbet by Shay Cooper - Print Recipe

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

Vanilla cheesecake with candied walnuts, grapes and apple sorbet

Ingredients

Cheesecake mix

Biscuit base

Apple sorbet

Candied walnuts

To serve

Method