Speculoos pear cheesecake made with
– a speculoos and butter base,
– a pear compote,
– cheesecake cream,
– pear jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
Ingredients
Speculoos cookie
50g speculoos10g butter40g melted butter
Pear compote145g pear cores10g sugar5g nH pectin2g gelatin
Cheesecake cream150g Philadelphia100g mascarpone cheese90g cottage cheese25g powdered sugar20g liquid cream4g gelatineLemon zest
Pear jelly80g mixed pears2g gelatin
The recipe
Speculoos cookie50g speculoos10g butter40g melted butter
Place the biscuits in a freezer bag and crumble with a rolling pin.
Empty the crumbled cookies into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour in the cookies evenly and press down well with the back of a spoon. Place in the freezer for a few minutes.
Pear compote145g pear cores10g sugar5g nH pectin2g gelatin
Gently heat the pear cubes in a saucepan for a few minutes. Mix the powdered sugar with the NH pectin in a small bowl. Increase the heat slightly and, as soon as it starts to boil, pour in the sugar/pectin mixture and cook, stirring constantly, for 2 minutes. Remove from heat and add the gelatine, previously softened in a bowl of cold water. Mix well. Leave to cool slightly and pour into the frame over your cookie. Place in a cool place.
Cheesecake cream150g Philadelphia100g mascarpone cheese90g cottage cheese25g powdered sugar20g liquid cream4g gelatineLemon zest
Place gelatine leaves in a bowl of cold water. Pour 20g liquid cream into a small bowl and heat in the microwave. Add the gelatine leaves, wrung out and softened. Allow to cool slightly. Pour Philadelphia, mascarpone, fromage blanc, lemon zest and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture. Pour into the frame and chill for a few hours.
Pear jelly80g mixed pears2g gelatin
Place the gelatine sheet in a bowl of cold water. Make a pear jelly by heating 80g of mixed syrup pears in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Allow to cool slightly (temperature < 40°C). Pour over the frame and refrigerate for at least 3/4 hours.
Carefully remove the frame. Serve whole or in individual portions. I decorated with speculoos cookies.
