Mrs Blumenthal’s cheesecake by Heston Blumenthal Ingredients Method For the cheesecake For the base For the cheesecake 12g icing sugar 1 Place the biscuits in a food processor 1 In the bowl of a stand up mixer fitted 200g cream cheese and blitz to a fine crumb. with a whisk, cream the icing sugar and cream cheese together. 160g double cream 2 Transfer the mixture into a bowl and add the melted butter. Slightly warm up the double cream. 5g gelatine leaves, bloomed in cold 2 Mix until well combined. water 3 Melt the gelatine into the cream. 90g pâte à bombe, (see below) 3 4 Press the mix into individual or a large 40g whipping cream spring tin to a thickness of 0.5cm. 4 Add the cream and melted gelatine into 20g Greek yoghurt the cheesecake mix while continuing to For the pâte à bombe whisk. For the base 1 In a small pan, place water and sugar 5 Remove the bowl from the mixer and and continue to heat until the mixture fold in the pâte à bombe. 210g digestive biscuit has reached 121C. 6 Fold in the whipping cream and 65g Speculoos biscuits (could 2 In the meantime, whisk the yolks in the yoghurt. replace with more digestive biscuits) bowl of a stand up mixer fitted with a 7 Pour on top of the cheesecake base 70g unsalted butter, melted whisk until light and creamy. and place them back in the fridge for a 3 Once the syrup has reached the couple of hours or until fully set. temperature, reduce the speed of the For the pâte à bombe mixer to low and begin adding the 45g water syrup in a steady thin stream. 135g white caster sugar 4 Once all of the sugar syrup has been added, increase the speed of the mixer 75g egg yolks to medium-high and continue to whisk until the mix comes to room temperature. Visit mariecurie.org.uk/retrorecipes for more recipes Charity reg no. 207994 (England & Wales), SC038731 (Scotland) A507b.