Ingredients

• 330g/11½oz caster sugar
• 45g/1¾oz liquid glucose
• 1kg/2lb 4oz pear purée
• 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
• 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
• 1 pear
• peeled
• caster sugar
• for poaching and sprinkling
• 10 plum tomatoes
• 500g/1lb 2oz caster sugar
• 1 lime
• juice and finely grated zest

Directions

• For the pear sorbet
• put 665ml/23fl oz water in a pan with the sugar and glucose and bring to the boil. Put the pear purée in a mixing bowl. Pour the syrup over the purée and whisk well. Leave the mixture to cool
• then pour into a container
• cover and freeze for 24 hours. Cut the mixture into rough cubes.
• Blend the cubes in a blender until smooth and lighter in colour. Place back in the container
• cover and refreeze until set. Alternatively
• freeze in an ice cream machine
• For the brown-sugar cheesecake
• preheat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tray with baking paper.
• Put the brown sugar in a blender and pulse. Add all the remaining cheesecake ingredients and blend until fully combined. Pour into the lined tray. Bake for 10 minutes. Reduce the oven temperature to 110C/90C Fan/Gas ¼ and bake for a further 25 minutes. It should still have a slight wobble.
• Turn off the oven and leave the cheesecake to cool in the oven for 1½ hours. Leave the oven door open for a cheesecake that's creamy in the centre
• or leave it closed if you prefer a drier texture.
• For the feuilletine base
• melt the chocolate in a heatproof bowl set over a pan of gently simmering water
• making sure the bowl doesn't touch the water. Leave to cool a little. Blend the pistachios
• hazelnuts
• flaked almonds
• sugar and hazelnut oil in a blender to a course consistency. Transfer to a mixing bowl and mix in the nibbed almonds and feuilletine. Mix in the melted chocolate. Spread the mixture between two pieces of silicon paper to a 5mm/¼in thickness. Store in the fridge for 1 hour
• or until fully set.
• Remove the top sheet of silicon paper. Trim to the size of the cheesecake tray
• reserving the trimmings. Turn out the cheesecake onto the base and return to the fridge.
• For the blow torch pear
• put equal amounts of sugar and water and bring to a boil. Add the pear and poach for 20 minutes. Remove from the heat and lift the pear out of the sugar syrup. Leave to cool
• then cut into 1cm/½in cubes. Sprinkle over the sugar and use a blow torch to caramelise the sugar lightly.
• For the tomato caramel
• carefully blow torch the tomatoes
• then leave to cool. Peel off the skins
• then quarter the tomatoes and discard the pulp. Weigh out 400g/14oz tomato flesh and set aside.
• Place the sugar in a heavy-based pan and heat until it reaches a walnut brown
• to make a dry caramel. Stir in tomato flesh. Simmer for 10 minutes
• or until the tomatoes have broken down. Stir in the lime zest and juice. Remove from the heat and leave to cool completely. Transfer to a squeezy bottle and refrigerate.
• To assemble
• cut the cheesecake into eight 5x11cm/2x4in pieces. Place each in the centre of a plate. Break up the feuilletine trimmings and scatter on the plates
• sticking two out of each slice of cheesecake to give height. Scatter around cubes of poached pear. Add a spoonful of pear sorbet. Drizzle the cold tomato caramel around the each plate and serve.