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Mrs Blumenthal's cheesecake
My mum's cheesecake by Heston Blumenthal.
"...one of the things I loved the most was my mum’s cheesecake. I could
barely wait for it to set before digging in. It was that real
excitement, waiting and knowing it was so good. So this recipe is a
simple, light, creamy cheesecake with a bit of spicy crunch and is
inspired by Mrs Blumenthal – my mum."
From: mariecurie.org.uk
For the cheesecake:
12g icing sugar
200g cream cheese
160g double cream
5g gelatine leaves, bloomed in cold water
90g pâte à bombe, (see below)
40g whipping cream
20g Greek yoghurt
For the base:
210g digestive biscuit
65g Speculoos biscuits (could replace with more digestive biscuits)
70g unsalted butter, melted
For the pâte à bombe
45g water
135g white caster sugar
75g egg yolks
For the base
Place the biscuits in a food processor and blitz to a fine crumb.
Transfer the mixture into a bowl and add the melted butter.
Mix until well combined.
Press the mix into individual or a large spring tin to a thickness of 0.5cm.
For the pâte à bombe
In a small pan, place water and sugar and continue to heat until the mixture has reached 121C.
In the meantime, whisk the yolks in the bowl of a stand up mixer fitted with a whisk until light and creamy.
Once the syrup has reached the temperature, reduce the speed of the
mixer to low and begin adding the syrup in a steady thin stream.
Once all of the sugar syrup has been added, increase the speed of the
mixer to medium-high and continue to whisk until the mix comes to room
temperature.
For the cheesecake
In the bowl of a stand up mixer fitted with a whisk, cream the icing sugar and cream cheese together.
Slightly warm up the double cream.
Melt the gelatine into the cream.
Add the cream and melted gelatine into the cheesecake mix while continuing to whisk.
Remove the bowl from the mixer and fold in the pâte à bombe.
Fold in the whipping cream and yoghurt.
Pour on top of the cheesecake base and place them back in the fridge for a couple of hours or until fully set.
