David: "This is the cheesecake. It's going to go into the oven almost like a Basque cheesecake."

David: "The title of my dish is 'The Glasgow Rose', and the inspiration is Charles Macintosh.

David: "In his architecture, the rose is iconic."

David: "I've got a beautiful baked cheesecake. And then I'm going to set inside it a raspberry and rose insert, and that gets served with a fresh basil sorbet and lots of black sesame. So the black sesame represents black stained glass. On the side, we've got a little black sesame and raspberry cake as well."

Notes taken during cooking

With his cheesecake baking, David makes the inserts using raspberry puree and rose water. 

David's cakes, made with black sesame paste and orange zest are ready to be baked.

David: "These molds are lovely, but they're a bit tricky to get them out."

He pipes into rose shaped molds his cheesecake mix. It's been baked, blitzed and then folded into whipped cream. The raspberry inserts are added. Each mold is then topped with more cheesecake before being frozen."

As well as black sesame cakes. David is serving a black sesame coulis.

David: "This provides the bitterness that's going through this dessert."

David, talking to Aktar Islam: "I'll give you a little try of the black sesame purée now. The cheesecake is lovely, decadent, but sweet. You need something to counteract that."

Aktar Islam: "David's black sesame puree. If that's not used carefully and sparingly, that could dominate the entire dish and actually ruin that dessert."

Plating

Next to the pass, David with his celebration of Charles Rennie McIntosh's rose window. Each dish is started with the black sesame. His frozen cheesecakes are then decorated with more sesame before being dipped in a raspberry glaze. The dish is then finished with basil sorbet.

The cakes are positioned on a bed of rose petals from McIntosh's Hill House.

Raspberry rose sauce goes inside warmed cake.