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).