This delicious cold cheesecake with pear cover, is the perfect combination since the spices of the crumble and the creaminess of the cheeses are the exact game for an exquisite dessert. It is a sophisticated dessert that you can share with whomever you want and show off.
3 cups pear, 2 cut in medium squares for the base and another in half moons to decorate
1 teaspoon butter
1 cup sugar, for the filling and base
1 cup white wine
1 pinch clove powder
1 pinch cinnamon
1 pinch cardamom
1 teaspoon lemon, grated (for base and stuffing)
570 grams cream cheese, at room temperature
1/2 cups mascarpone cheese
1 1/4 cups condensed milk
1/2 cups whipping cream
2 envelopes unflavored gelatin powder, hydrated
Preparation
15 mins
10 mins
Low
Preheat the oven to 180 ° C.
Base: Add the nut to a large bowl, strain the flour, add the vanilla, add the butter in cubes and knead it with your hands until a sand forms without the butter getting too hot. Add ginger, brown sugar and nutmeg, mix well, pour into a tray and bake for 20 minutes. Until a cookie is formed. Reserve the preparation.
Pear filling: Heat a pan and melt the butter, add the pear in squares, add sugar and white wine. Season with spices, cloves, cinnamon, cardamom and lemon zest. Reserve the preparation.
When the crumble is cold, mix it with the pear filling until it is firm. Add the pear mixture in a compact mold and allow to cool in the refrigerator.
Stuffing with cheese: Beat the cream cheese base with mascarpone cheese in a blender , 1 teaspoon lemon zest, condensed milk and whipping cream.
Moisturize grenetine with water and mix well. Melt grenetine hydrated in the microwave.
Add the grenetina to the cheese mixture, pour it to the base of the mold. Refrigerate and reserve.
Decorate with a little pear and serve as a slice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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