Baked brown-sugar cheesecake, pear sorbet and tomato caramel

baked-brown-sugar-cheesecake-pear-sorbet-and-tomato-caramel

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 8

 

By Mark Greenaway
From Saturday Kitchen

Ingredients

For the pear sorbet

  • 330g/11½oz caster sugar
  • 45g/1¾oz liquid glucose
  • 1kg/2lb 4oz pear purée

For the brown-sugar cheesecake

  • 200g/7oz dark brown sugar
  • 900g/2lb cream cheese
  • 200ml/7fl oz double cream
  • 3 tbsp plain flour
  • 3 free-range eggs and 1 yolk, lightly beaten
  • 1 vanilla pod, seeds only

For the feuilletine base

  • 250g/9oz milk chocolate, broken into pieces
  • 50g/1¾oz pistachios
  • 50g/1¾oz hazelnuts
  • 50g/1¾oz flaked almonds
  • 125g/4½oz caster sugar
  • 3 tbsp hazelnut oil
  • 20g/¾oz nibbed almonds
  • 100g/3½oz feuilletine

For the blowtorch pear

  • 1 pear, peeled
  • caster sugar, for poaching and sprinkling

For the tomato caramel

  • 10 plum tomatoes
  • 500g/1lb 2oz caster sugar
  • 1 lime, juice and finely grated zest