Lemon & Ginger Cheesecake with Raspberry Sorbet

This delicious cheesecake recipe, which will give a wow to any entertaining is taken from the cookbook, Mi Casa: Spanish-inspired recipes from the heart of Derbyshire. Written by local entrepreneur and Chesterfield’s four star Casa Hotel owner, Steve Perez.

Casa Hotel, Cocina at Casa Hotel and Barca Bar at Casa Hotel have all won multiple Chesterfield Food & Drink Awards.

Ingredients

Cheesecake

Serves 8-12

750g ginger biscuits
175 melted butter
12 gelatine leaves, plus water to soak them in
15 egg yolks
250g caster sugar
2 vanilla pods
Juice of 3 lemons
500g full fat cream cheese
1 litre double cream
20cm square cake tin

Sorbet

Makes 15 portions

250ml water
175g granulated sugar
Juice of half lemon
450g shop-bought raspberry coulis

Method

Crush the biscuits and add the melted butter. Meanwhile, soak the gelatine leaves in cold water.

Press the crushed biscuit and butter mix evenly into the cake tin and refrigerate.

Put the egg yolks and sugar into a mixing bowl and whisk until the mixture is light and has tripled in size. Put to one side.

Deseed the vanilla pods and put the seeds into a mixing bowl with the lemon juice, cream cheese and cream. Mix until whipped into soft peaks.

Melt the gelatine leaves into a pan with a very small amount of water then add to the cream mix.

Fold the egg mix and cream together, pour onto the biscuit base and leave to set in the fridge for four hours.

Best served with raspberry sorbet and berry coulis.

To make the raspberry sorbet:

Bring the water and sugar up to the boil to turn it into a light syrup. If necessary, stir to ensure sugar is dissolved.

Take off the heat and add the lemon juice and raspberry coulis.

Allow to cool, then put into a freezer and take out every one-two hours to break up the ice crystals with a fork. After around four hours, it should be ready.

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