When it comes to cheesecake I am definitely a backer of the chilled variety, as opposed to baked. Desserts for me should always be light and refreshing, something I want to eat after a meal, rather than something too heavy. I think this cheesecake fits the bill.
Usually I would make this with mango, I will post this version in the summer, but make it with pears and other winter flavours makes this a light dessert option for winter parties.
Now, I say lighter but I don’t necessarily mean good for you. If making this, the only way it will work is to use full fat Philadelphia and double cream. If you take this out of the fridge and it turns into a runny mess, well it may be because you didn’t use full fat.
This recipe is so versatile and easy to switch up. Use different biscuits for example or add in different fruit. I’d love to hear your suggestions.
- 250 grams Speculoos (Lotus) biscuits
- 100 grams unsalted butter
- 1 teaspoon vanilla extract
- 1 tin of pears, preferably just in juice rather than syrup
- 1 teaspoon vanilla
- 1 tablespoon icing sugar
- 280 gram pack of full fat Philadelphia
- 100 grams icing sugar
- 200ml double cream
- 1/2 teaspoon cinnamon
- Pear puree
- 1 pear
- First prepare the base by crushing the biscuits until fine. Melt the butter gently and add the vanilla extract. Slowly pour the butter onto the biscuits crumbs while stirring, making sure each one is coated in butter. Pat the mixture into a 10 inch loose bottomed cake tin. Chill in the fridge for about an hour until firm.
- To make the pear puree, add the pears from the tin to a blender. Do not add any liquid at this stage. Add in the vanilla extract, along with a tablespoon of icing sugar. Blend until smooth, tasting and adding more sugar if necessary. If the puree is too thick then add a small bit of juice at a time. The puree should be thick but pourable.
- For the filling place the Philadelphia and icing sugar into a large bowl and whisk until smooth and thick. Fold in the puree. In a separate bowl add the double cream and whisk until thick. It will take a good 10 minutes if doing manually. Place half the Philadelphia mixture into the cream and fold. Finish with the remaining half. Don’t over mix and try to keep the mixture as thick as possible. This is best done by folding the mixture rather than stiring. Pour over the base and leave in the fridge for at least 4 hours (preferably overnight) until firm.
- Quarter a pear then slice each quarter into 4, discarding (eating) the slice with the outer skin showing. Arrange on the cheesecake, one on each slice. Top with a few walnut pieces and a drizzle of honey.