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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Blitz the remaining ingredients in a blender until smooth, then stir through the white chocolate until fully incorporated. Pass the mixture through a chinois
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
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Remove from the oven and allow to cool at room temperature for 1 hour. After this time, place in the fridge to set
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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
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
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
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
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Wigmore cheesecake
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Wigmore cheesecake