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Rick Stein

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Rick Stein’s restaurant in Winchester serves classic seafood dishes.

On their menu there’s something for everyone and every occasion, from leisurely lunches with friends to a romantic dinner and everything in between.

Stop by for light bite from the new bar menu, perfect for a quick something after work or before an afternoon of shopping – available at lunch and dinner until 6.30pm.

The restaurant is open every day for lunch and dinner and offers an a la carte menu or enjoy 2 courses for £19.95 or 3 for £24.95 from the set menu.

The understated interiors have an urban feel with a subtle nod to their coastal roots. It’s the perfect place to enjoy relaxed dining in Winchester city centre.

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MAKES 1 CHEESECAKE

for the base –

150g digestive biscuits, crushed

3 teaspoons cocoa powder

100g unsalted butter, melted

 

for the filling –

60g smooth peanut butter

150g caster sugar

500g mascarpone

25ml double cream

1 teaspoon vanilla essence

 

for the topping –

100ml double cream

100g dark chocolate drops

 

for the salted caramel sauce –

100g granulated sugar

45g unsalted butter, at room temperature

60ml double cream

½ teaspoon salt or more to taste

 

to serve –

purchased ready-made popcorn: 10g per person

a little icing sugar

 

 

 

 

 

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  • Bar menu
  • Vegetarian menu
  • Gluten free options
  • Wifi
  • Children’s menu
  • Children of all ages
  • Bar
  • Family friendly
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Mix all the base ingredients together and push into a loose-bottomed, 23cm flan tin. Chill in the fridge for 2 hours.

Beat the peanut butter and sugar together in a food mixer until light in colour. Add the mascarpone, cream and vanilla and mix slowly until just incorporated (over-mixing will cause it to split). Smooth it over the cheesecake base. Chill for 2 hours.

Heat the cream and the chocolate drops together in a saucepan over a low heat, stirring until combined. Leave the mixture to cool for 10 minutes, then pour it evenly over the cheesecake. Chill for 12 hours.

Now make the salted caramel sauce. First heat the sugar in a saucepan over a medium heat, stirring it continuously with a spatula or wooden spoon.

As soon as the sugar has dissolved and is a dark brown, thick liquid, add the butter straight away. The caramel will start to bubble. Keep stirring until all the butter has melted and been incorporated into the caramel.

Slowly pour in the double cream, still stirring. Keep on heat for another minute; the mixture will bubble and rise in the pan. Remove from the heat and stir in the salt, then allow to cool. You can always add more salt, depending on your taste. The caramel can be stored in the fridge overnight along with the cheesecake. It makes about a cupful and will keep for 1 week. Any left over would make a great topping for ice cream.

Shortly before serving, place the popcorn in a large bowl and stir in a little salt and icing sugar to taste. Remove the cheesecake from the fridge and let it sit for a few minutes to make it easier to cut. Place a slice on each plate. Warm up a little salted caramel – either in a small pot on the hob or in a small bowl in the microwave for 30 seconds–1 minute until it is loose enough to drizzle over the cheesecake but not so hot that it would melt the chocolate layer. Add some salty, sweet popcorn to each plate and dig in!

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Monday – Friday: Lunch 12pm – 3pm | Dinner 6pm – 10pm

Saturday – Sunday: 12pm – 10pm

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