White Chocolate Pear & Caramel Cheesecake with 90mm Chocolate Shortbread Shells
Ready Bake 90mm Unbaked Chocolate Shortbread shells. Bake 160°c for 16 mins.
Beurre Bosc Pears Syrup
Ingredients
- 6 Pears
- 1 lt White wine
- 300 grams Sugar
- 3 Star Anise
- 2 Cinnamon Quill
- 1 Zest of one Orange
- 1 lt Water
Method
- Peel the pears and using a melon baller, scoop out the base of the pear
- Add all other ingredients to a large pot and warm to dissolve sugar
- Add pears to warm liquid with a cartouche, bring liquid to boil then turn down slightly
- Cook pears until soft
- Cool pears in liquid overnight to infuse flavour
- Thinly slice pears and fan the on top to present
Soft Caramel
Ingredients
- 40 grams Glucose
- 10 ml Lemon Juice
- 200 grams Sugar
- 30 grams Butter
- 30 grams Cream
Method
- Add glucose, lemon juice & sugar to the pan, heat until the sugar has caramelised to a golden colour
- Add butter and warm cream mix until emulsified
- Pour a thin layer of caramel into the base of par-baked pastry shell
White Chocolate Cheese Cake
Ingredients
- 200 grams Cream
- 200 grams White Chocolate
- 15ml Water
- 15ml Lemon Juice
- 10 grams Gelatine Powder
- 300 grams Neufchatel Cheese
- 50 grams Sugar
- 1000 grams Whipped Cream
Method
- Boil cream, pour over white chocolate to form a Ganache and cool down
- In separate bowl add water and lemon juice then sprinkle over gelatine powder to bloom
- In another bowl combine cheese and sugar and beat to a smooth consistency
- Melt gelatine mix and add to warm Ganache Mix slowly
- Then add ganache mix to Neufchatel ensuring a lump free consistency
- Whip cream to soft peak, fold 1/3 of cream into mix followed by the rest of the cream
- Pipe into pastry shells
Recipe will fill approximately – 10 to 15, 90mm Chocolate Shortbread pastry shells (SSCH90).