New York cheesecake with caramelised pears and honey and walnuts
New York cheesecake with caramelised pears and honey and walnuts
For the base
- 250 g Gentilini cocoa Brasil
- 125 g butter
- a pinch of cinnamon
Ingredients for the cream
- 500 g soft cheese
- 100 g fresh liquid cream
- seeds from one vanilla pod
- 100 g sugar
- 4 eggs
- juice of half a lemon
- 1 teaspoon corn starch
Topping ingredients
- 2 medium pears
- 4 tablespoons of honey
- 1 teaspoon of rum extract
- Pecan nuts, as needed
- Cinnamon, as needed
Start chopping the Gentilini Brasil biscuits, add the melted butter and cinnamon and mix well.
Pour the mixture in a springform cake tin (20 cm) and compact well at the bottom and the edges, using the back of the spoon. Place in the fridge.
In the meantime, prepare the cream: mix the cheese with the sugar, then add the cream, vanilla and lemon juice, then the eggs one at a time, mix, and then add the sieved corn starch.
Pour the cream on the biscuit base which is now cold. Bake at 160° (static, pre-heated oven) for one hour.
Once removed from the oven, allow to completely cool for around three hours and the cheesecake will become more compact. Afterwards, place in the fridge and leave for at least 4/5 hours.
As the cheesecake is resting in the fridge, prepare the topping: wash and peel the pears, cut one in slices and the other in cubes and add to a pan with the honey, rum and cinnamon. Cook on a low flame until the pears are well caramelised, then decorate the cheesecake with the slices arranged like rays and the cubes in the middle. Lastly, add the whole and coarsely chopped walnuts.
Keep in the fridge.
