500g Crowdie Cheese

125g Sugar

140g Creme Fraiche

3 Whole Eggs

1 Yolk

1 Vanilla Pod (seeds)

1 Lemon Zest

40g Plain Flour

Place all ingredients in a thermo mix and blitz at 60c for 10min. Transfer to a deep tray lined with greaseproof and bake at 130c for 20min. Leave to cool in a fridge over night.

75g Sugar

75g Water

75g Egg White

3 Sheets of gelatine

Next stage blitz the cheesecake to a smooth puree and leave to come up to room temp. Make an Italian Meringue by cooking the sugar and water to 121c and slowly adding it to the egg whites while whisking. Soak the gelatine and dissolve it into a small amount of the cheesecake mix. Then mix back into the rest of the mixture. Fold the meringue to the cheesecake the pipe into dome moulds and place in the freezer. Once frozen remove from the mould and let defrost slightly before coating it with the honey oats.

Olive Oil Puree

Combine the water, sugar and oil together and warm until the sugar has dissolved. Emulsify together with a hand blender. Add in the Xanthan gum and Ultratex. Keep blending until it is full emulsified and transfer to a piping bag.

Strawberry sorbet

Soak the gelatine then warm all the ingredients together. Churn in an ice-cream machine or use a paco jet.

Strawberry Jelly

Take the husks off the strawberries and cook in a double boiler with the sugar and lemon juice until you have about 100g worth of juice. Pass through a sieve and add the soaked gelatine and leave to set. Once set put the jelly into a Kitchen Aid and whisk until the jelly takes on a shaving foam texture. Transfer the jelly/foam to a piping bag with a nozzle and pipe tear drop shapes onto greaseproof, return to the fridge to set.

Honey Oats

Boil the honey and butter together then mix through the oats. Spread on a tray and bake at 140c for about 20min or until golden. Leave to cool then blitz down slightly in a food processor to a fine crumb. Use some to roll the cheesecake mousse in and another for the sorbet to sit on.