Wigmore cheesecake
by
- Dessert
- Medium
- 6
- 1 hour 30 minutes
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.
Ingredients
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
Equipment
- Blender
- 18cm square loose-bottomed tin
- Ice cream maker
Method
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
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
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Wigmore cheesecake
