The Kitchen
|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Wigmore cheesecake

by
Adam Byatt
Wigmore cheesecake

PT1H30M

First published in 2015
Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Wigmore cheesecake

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
print recipe
shopping List

Equipment

  • Blender
  • 18cm square loose-bottomed tin
  • Ice cream maker

Method

print recipe
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
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
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
First published in 2015
Share recipe
Adam Byatt }
Adam Byatt

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

NAVIGATE

© Great British Chefs 2022