Cheesecake and wood roasted peaches by Tomos Parry of Brat, London

275 Parry

Serves 6

360 g cream cheese
160 g superfine (caster) sugar
Grated zest of 1⁄4 orange
4 organic eggs
225 ml double cream
20 g all-purpose (plain) flour
Grilled fruit (such as rhubarb or peaches), for serving
Crème fraîche, for serving

Preheat the convection oven to 350°F (180°C) or a regular oven to 390°F (200°C). In a bowl, whisk the cream cheese, sugar, and orange zest until light and glossy. Whisk in the eggs one at a time. Gently whisk in the cream, then slowly sift in the flour and mix thoroughly.

Line a 10-inch (25 cm) cast-iron skillet with parchment paper. Pour in the mixture and bake for 30 minutes, then rotate front to back and cook for 15 minutes longer. The aim is for the cheesecake to rise like a soufflé and caramelize, almost burning on the top.

Once the cheesecake is out of the oven, leave it to cool for 1 hour (it will sink a bit). Slice and serve it with grilled fruit and a dollop of crème fraîche on the side.

Photograph by Benjamin McMahon

Extracted from Today’s Special, 20 Leading Chefs Choose 100 Emerging Chefs, published by Phaidon

9781838661359-3d-1500

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Buy this book
Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs
£39.95, Phaidon

Read the review Today’s Special edited by Emily Takoudes

Published by

Andy Lynes

I'm a food and drink writer and author.

3 thoughts on “Cheesecake and wood roasted peaches by Tomos Parry of Brat, London”

  1. Hi Kevin, thanks for reading. It’s a bit unfortunate that your first comment is negative and worded in quite an aggressive and confrontational way. However, to answer your point, I review cookbooks and not individual recipes. Each recipe has a link to the review of the book it’s extracted from where the criteria always include the following categories that related specifically to the recipes: ‘Will I have trouble finding ingredients?’; ‘What’s the faff factor?’; and ‘How often will I cook from the book?’. I also usually, but not always ask’ How annoyingly vague are the recipes’.

    The recipes, which are a very popular feature of this site, are offered as an additional service and, because they are complete, speak for themselves. Visitors can read the entire recipe for themselves, for free, and decide whether they think it’s worth cooking or not. That is not true of the book which they would have to purchase if they wanted to truly appraise it, which is what makes the book reviews on this site potentially valuable. I hope that clarifies things for you.

    I should also explain that this blog is a labour of love, it is not designed to turn a profit. I do it because I have complete editorial control over what I write and publish here which is not the case with my other writing. It takes a lot of time and effort to maintain, but I don’t ever want it to be a millstone around my neck. Testing and rating every recipe I publish would make it just that. If you are unable to appraise the recipes on this site for yourself (as you are a chef, I would imagine that you would be able to do that) I would suggest you seek an alternative source of recipes – there are plenty of recipe sites out there, although I don’t know off the top of my head one that rates its content in the way you appear to require.

    Like

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