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Cool down with our Rhubarb Spritz


Need a dessert to impress your guests? Rich and decadent yet light and fluffy, this delicious cheesecake recipe is one from our Executive Pastry Chef in New York at Peak, Jeff Wurtz. Featuring strawberry, almond nougatine, finished with strawberry sorbet. Follow the steps below to create this delightful dish at home!


Whipped cheesecake ingredients:

  • 450g cream cheese
  • 150g sugar
  • 0,5 vanilla pod
  • 0,5 teaspoon salt
  • one teaspoon orange zest
  • 340g whipped cream



  1. Start by whipping the cream in a bowl and leave to one side.
  2. In a separate bowl, beat the cream cheese, sugar, vanilla, salt, and orange zest until it’s smooth.
  3. Fold the cream cheese mixture into the whipped cream and transfer it to a piping bag. Leave aside, ready to add to the summer flavors.


Almond nougatine ingredients:

  • 150g Marcona almond
  • 100g sugar
  • 100g glucose syrup
  • 75g butter


  1. Toast the almonds in a pan until they are golden brown. Once cool, roughly chop and leave to one side.
  2. On a low heat, add the sugar and glucose syrup to a pan and gently stir until it becomes a golden-brown caramel. When it becomes caramel, deglaze, and mix in butter until it’s incorporated into the mixture.
  3. Add the chopped almonds to the mix and stir through thoroughly. Pour onto a parchment paper-lined tray and leave to cool.
  4. Once the mixture cools, chop it into small pieces. Store in an airtight container.


Strawberry sorbet ingredients:

  • 1000g strawberry purée
  • 60g glucose powder
  • 180g sugar
  • 75g water
  • 20g lemon juice


  1. Start by whisking sugar and glucose powder together to avoid clumping.
  2. Heat water in a pan and add the sugar mixture until dissolved.
  3. Once the mixture cools, combine the sugar syrup mixture, purée, and lemon juice.
  4. Emulsify with a hand blender to make a smooth consistency.
  5. Put the mix into an ice cream machine.


Once each component is made, plate the whipped cream cheese with the piping bag on a plate in a circular movement. Then add fresh strawberries and nougatine, and top with the sorbet.