Serves 6
Ingredients:
4 pears
1 packet of Cinnamon biscuits (Speculoos)
2 eggs
250 g curd cheese
150 g cold butter
15 cl. cold whipping cream
100 g sugar
50 g icing sugar
1 tsp. pear liqueur
Preparation:
Cut the butter into pieces and place in the blender, add the biscuits, blitz into a crumble.
Place a rectangular shaper on each plate and fill with biscuit mix. Chill.
Peel the pears, cut them in half (keep one pear half for decoration), cut the others into small squares and garnish biscuit base. Chill.
Separate the egg whites. Beat egg yolks and sugar until mixture whitens.
Add the pear liqueur and curd cheese. Mix well.
Whip the cream into peaks then add the icing sugar and fold into the cheese mixture.
Beat the egg whites until stiff and fold into the mixture.
Spread onto the pears and chill for a further 3 hours.
Cut the remaining half pear into thin slices and place onto cheesecake portions.
Remove rectangular shapers and serve immediately.
