Wigmore Cheesecake Recipe - Great British Chefs

Dessert
medium
6
1 hour 30 minutes, plus setting time

PT1H30M

Adam Byatt's cheesecake recipe contains Wigmore cheese – a creamy, slightly nutty washed rind cheese – for extra depth of flavour and interest. Pears are an ideal accompaniment, and the chef serves the cheesecake with a raw pear chutney and pear sorbet.

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Ingredients

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Metric

Imperial

Wigmore cheesecake

375g of Wigmore cheese
375g of white chocolate
2 vanilla pods, seeds scraped
375g of cream cheese
160g of caster sugar
6 eggs
450g of crème fraîche

Base

250g of digestive biscuits
125g of butter, melted

Pear sorbet

600g of pear purée, Boiron
400g of water
200g of caster sugar
1 lemon, zested and juiced
100g of Prosorbet

Pear chutney

3 pears, peeled
1 vanilla pod, seeds scraped
1 sprig of thyme, leaves picked and chopped
1 knob of butter

To serve

1 pear, cored and finely sliced

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Blender
18cm square loose-bottomed tin
Ice cream maker

Method

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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

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

To make the cheesecake, melt the white chocolate in a bain marie

375g of white chocolate

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

Preheat the oven to 130°C/gas mark 1/2

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

Remove from the oven and allow to cool at room temperature for 1 hour. After this time, place in the fridge to set

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

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

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

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

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

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Adam Byatt

Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce