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Sharpham Elmhirst cheesecake

Published on December 22, 2014
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Sharpham Elmhirst Cheesecake

A twist on the classic cheesecake, this recipe uses award-winning Sharpham Elmhirst cheese to make it extra indulgent

Serves 12

You will need

  • Caster sugar 35g
  • Demerara sugar 35g
  • Plain flour 35g
  • Ground almonds 35g
  • Unsalted butter 60g
  • Sharpham Elmhirst cheese 500g
  • Double cream 200ml
  • Caster sugar 100g
  • Vanilla pod 1
  • Orange 1, zest of
  • Eggs 3, plus 2 yolks

For the blackberry puree

  • Blackberry puree 200ml
  • Leaf gelatine 1

For the apple sorbet

  • Apple juice 500ml
  • Glucose 30g
  • Pectin 10g
  • Caster sugar 150g
  • Sorbet stabiliser 5g

For the honeycomb

  • Caster sugar 200g
  • Quince Farm Honey 35g
  • Glucose 70g
  • Water 2 tbsp
  • Bicarbonate of soda 10g


  1. To make the base, place the sugars, flour, almonds, and 35g of the butter into an electric mixer, and mix to an even crumb. Bake at 160°c/gas 3 until golden then allow to cool.
  2. Transfer to a food processor and blend to a very fine crumb, with the remaining melted butter. Press the crumb down in a tart tin, and cook at 95°c/gas ¼ for 5 minutes and allow to cool.
  3. Place all of the cheesecake ingredients into a blender and blend until smooth. Pour on to the cheesecake base and cook at 110°c/gas ¼ for 1 hour or until the liquid mix has just set. Remove from the oven and set aside to cool.
  4. Warm the blackberry puree, soak the gelatine in cold water until soft, and dissolve it in the puree, pour it carefully on to the surface of the cheesecake and transfer to the fridge to set.
  5. To make the apple sorbet, heat up the apple juice add glucose, pectin and sugar, bring to the boil whisk in stabiliser and allow to cool, before churning in ice cream machine.
  6. To make the honeycomb, cook all ingredients except the bicarbonate of soda to 150˚c, then remove from heat and carefully whisk in bicarbonate of soda. Pour into a parchment lined tray and allow to cool and set hard.

Chef’s tip:  ‘Cooking the base at 95°c allows the butter to melt again and create a waterproof layer between the crumbs and the cheesecake mix,’ says Dez Turland of Saunton Sands Hotel

Saunton Sands Hotel, Braunton, Devon, EX33 1LQ

01271 890212

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