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Ingredients
120ml/4fl oz double cream
55g/2oz icing sugar
120ml/4fl oz mascarpone cheese
1 orange, juice only
30g/1oz digestive biscuits, crushed
2 tsp butter, melted
½ pear, peeled, cored and sliced
icing sugar, to dust
For the caramel sauce
85g/3oz caster sugar
1 lemon, juice only
Method
1. Place the double cream, icing sugar, mascarpone and orange juice into a bowl.
Mix with a hand-held mixer until well combined.
2. Place the digestive biscuits into a small bowl, pour over the melted butter,
and stir well to combine.
3. Place a chefs' ring on a serving plate.
4. Fill the bottom of the chefs' ring with the biscuit/butter mix, pressing down
well, to make sure all is compact and tight.
5. Top the biscuit base with the cream mixture, then smooth the surface.
6. Place the pear slices on top of the cheesecake, dust with icing sugar, then,
using a blow torch, carefully heat the pears, until caramelised and golden.
7. Remove the chefs' ring.
8. For the caramel sauce, heat the caster sugar with the lemon juice in a small
frying pan over a low heat, until the sugar dissolves. Increase the heat and
allow the mixture to bubble for about 2-3 minutes, or until golden. Do not allow
to burn.
9. Remove from the heat, and serve drizzled around the cheesecake. |
