New York cheesecake with honey caramelized pears and walnut


Ingredients for the base

250 g Gentilini Brasil

cocoa biscuits 125 g butter

A pinch of cinnamon

Ingredients for the cream

500 g spreadable cheese

100 g fresh liquid cream seeds of a vanilla bean

100 g sugar

4 eggs

Juice of half a lemon

  • teaspoon of corn starch Ingredients for the finishing
  • medium pears

4 spoons of honey

1 teaspoon of rhum extract Pecan nuts

A pinch of cinnamon

30 g Gentilini Brasil finely chopped


Start by chopping Brasil Gentilini biscuits, add melted butter and cinnamon and mix well. Pour the mixture into the pan hinged (20 cm) and compact well in the bottom and edges with the help of the back of a spoon. Put in the fridge.

Meanwhile prepare the cream: mix the cheese with the sugar, then add the cream, vanilla and lemon juice, then the eggs one at a time mixing and finally the sifted corn starch. Pour the cream on the biscuits base now cold. Bake at 160 degrees (preheated static oven) for an hour. Once out, allow to cool completely for about three hours and the cheesecake will compact.

Then put in the fridge and leave for at least another 4/5 hours. While the cheesecake rests in the fridge prepare the finish: wash and peel the pears, cut one into slices and the other into cubes, put them in a pan with honey, rum and cinnamon, cook over low heat until the pears are well caramelized, then decorate the cheesecake covering the surface with the Brasil

Gentilini biscuits chopped then with the slices arranged radially and the pear cubes in the middle, finally add the nuts whole and chopped coarsely. Store in the fridge.

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