Stem ginger cheesecake with pineapple sorbet recipe
A rather posh cheesecake, served with pineapple sorbet and wild sorrel.
Note: to make the pine nut cream, you need a device such as a Thermomix. If you don't have one, simply leave this part of the dish out. The recipe also recommends using a blow torch to help you plate the cheesecake. Again, if you don't have one, don't fret. Just be very careful removing the moulding ring from the cheesecake mix so you don't mis-shape it too much.
You can use edible flowers or sorrel leaves to garnish, whichever you'd prefer.
Ingredients
- 500 g cream cheese
- 100 g icing sugar
- 200 ml double cream
- 3 tbsp stem ginger purée
- 17.6 oz cream cheese
- 3.5 oz icing sugar
- 7 fl oz double cream
- 3 tbsp stem ginger purée
- 17.6 oz cream cheese
- 3.5 oz icing sugar
- 0.8 cup double cream
- 3 tbsp stem ginger purée
- 350 ml water
- 150 g sugar
- 250 g pineapple purée
- 3 tbsp glucose syrup
- 2 lemons, juice only
- 12.3 fl oz water
- 5.3 oz sugar
- 8.8 oz pineapple purée
- 3 tbsp glucose syrup
- 2 lemons, juice only
- 1.5 cups water
- 5.3 oz sugar
- 8.8 oz pineapple purée
- 3 tbsp glucose syrup
- 2 lemons, juice only
- 200 g pine nuts
- 7.1 oz pine nuts
- 7.1 oz pine nuts
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 45 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- To make the cheesecake mix, beat together the cream cheese and icing sugar until smooth.
- Add double cream slowly and continue to mix until thick. Fold in the stem ginger and put the mix into a piping bag. Keep in the refrigerator until required.
- For the pineapple sorbet, bring the water, sugar and glucose syrup to the boil. Remove from heat and add the pineapple purée.
- Cool then add lemon juice and churn. Leave to cool, then keep in the freezer in a covered container until required.
- To make the pine nut cream, Blend pine nuts in a Thermomix (or similar device) at 37C for 20 minutes.Transfer the creamy mixture to a squeezy bottle and keep in the refrigerator until required.
- To serve: using a stainless steel ring, pipe cheesecake mixture onto centre of plate. Spread the top with a palette to even it out.
- Use a blow torch to gently heat the ring and remove carefully - or just remove it very carefully if you don't have a blow torch.
- Squeeze random dots of pine nut cream onto plate (optional).
- Place some wild sorrel leaves or edible flower on top of cheesecake and carefully place a scoop of sorbet on the top.
Fernando and Kristy Stovell are the husband and wife head chefs at Stovell's in Chobham
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