Caramelized Pear & Raspberry
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INGREDIENTS: (for a 22-24cm mold)
300g full cream, cream cheese
200ml whipped cream
150g sifted icing sugar
½ teaspoon vanilla essence
1) Raspberry Preserve: (you will probably have leftovers)
2) Caramelized Pears:
I used leftover vanilla cake but you can also use a biscuit crust.
Cream your cream cheese until soft and fluffy, add the vanilla essence and sifted icing sugar to it and blend well. In another bowl whip up your cream until it holds it form and slowly add it to your cream cheese mixure and fold it in with a spatula.
1) Caramelized Pears
Cut 2 pears in slices, leave to the side. Heat ½ cup white granulated sugar with ¼ cup water in a heavy bottom sauce pan at medium high heat until the mixture starts to bubble and change colour (don´t stir), when the mixture is a rich amber colour, take it off the heat and add ½ teaspoon vanilla essence and a few cubes of unsalted butter (about 50g). Add the sliced pears and leave to simmer on medium low heat for about 15 minutes. Take off the heat, leave to cool at room temperature, put into a fridge safe bowl and leave in the fridge overnight (this is not necessary but the pears do taste better)
2) Raspberry Preserve
Place your raspberries, sugar and vanilla in a sauce pan and heat on medium low heat until all the sugar has dissolved. Drain the raspberries and leave to one side. Return the liquid to the stove and add the cornstarch. Use your whisk to ensure there are no lumps. Cook on medium low heat for 5 minutes and remove from the stove. Add the raspberries you drained once again. Let cool at room temperature and then transfer to the fridge to set further overnight.
Put a piece of cling (transparent) film in the base of your mold, ensure it´s big enough, place first the vanilla cake (ensure it fits perfectly), top with the cream cheese filling, close the cling film and leave to set in the fridge overnight. Dismold your mold, remove the cling film and place the cheesecake on your preferred serving plate. Warm up the pears so that you can remove them from the sauce they were in. Top your cake with 1st the homemade raspberry preserve and then with the caramelized pears. Serve immediately and ENJOY!
Labels: pear raspberry cheesecake