Ingredients

Shortcrust bottom
wheat flour
0.50 cup
130 g
4.55 oz
4.29 fl oz
butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
egg yolk
1 pc
salt
pinch
cashew
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Cheesecake
cream cheese
2.75 cup
700 g
24.50 oz
23.10 fl oz
sugar #1
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
2 pc
cream 33%
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
yellow pears (firm and juicy)
3 pc
sugar #2
2 tbsp
30 g
1.05 oz
0.99 fl oz
corn starch
2 tbsp
30 g
1.05 oz
0.99 fl oz
Dorblu custard
cream cheese
0.50 cup
150 g
5.25 oz
4.95 fl oz
powdered sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream 33% #1
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
cream 33% #2
2 tbsp
30 g
1.05 oz
0.99 fl oz
dorblu cheese
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz

Method

Do you like the noble blue cheese? And how about its combination with pears? All the gourmets will appreciate this outstanding dessert!

The calculation is for a 20 cm (7.9 inch) mold.

Ingredients

For the shortcrust bottom:

  • Wheat flour – 130 g | 4.60 oz
  • Butter – 30 g | 1.05 oz
  • Powdered sugar – 40 g | 1.40 oz
  • Egg yolk – 1 pc | 1.00 item
  • Salt – a pinch | 0.00 pinch
  • Cashews – 25 g | 0.90 oz

For the cheesecake:

  • Cream cheese – 700 g | 24.70 oz
  • Sugar (#1) – 100 g | 3.55 oz
  • Eggs – 2 pcs | 2.00 items
  • Cream 33% - 60 g | 2.10 oz
  • Yellow pears (firm and juicy) – 3 pcs | 3.00 items
  • Sugar (#2) – 30 g | 1.05 oz
  • Corn starch – 30 g | 1.05 oz

For the dorblu custard:

  • Cream cheese – 150 g | 5.30 oz
  • Powdered sugar – 40 g | 1.40 oz
  • Cream 33% (#1) – 60 g | 2.10 oz
  • Cream 33% (#2) – 30 g | 1.05 oz
  • Dorblu cheese – 45 g | 1.60 oz

Shortcrust bottom

First, cook the shortcrust bottom:

  1. Grind the butter (at room temperature) with the powdered sugar.
  2. Add the yolk; sift the flour, and mix everything at a low speed. ⠀
  3. Form the dough ball, and place it in the cold for 1 hour.
  4. Roll out the dough between two sheets of parchment, and bake for 10 to 15 minutes at 165C (329F). ⠀
  5. Grind the cooled cookies with a blender. Add the chopped cashews. ⠀
  6. Cover the bottom of the mold with parchment, and grease the sides with the melted butter.
  7. Form the cheesecake base (the bottom and the sides), and put it in the freezer for 30 minutes.

Cheesecake

Next, let’s cook the cheesecake:

  1. Peel the pears, and cut them into small cubes; boil them with sugar until soft.
  2. Mash the pears with a blender.
  3. Boil the puree with the starch until smooth. Cool it down.
  4. Mix the cheese (at room temperature) with sugar, and add the eggs; stir the mass with a whisk until smooth.
  5. Add the pear puree.
  6. Add the cream, and stir it with a silicone spatula.
  7. Pour the filling on the frozen base, and bake the cheesecake at 120C (248F) for an hour and a half. Don’t forget to make the water bath (put the baking sheet with water at the very bottom of the oven, and place the cheesecake a little higher).⠀
  8. Let the cheesecake cool completely in the oven, and then place it in the cold for 12 hours.

Dorblu custard

Finally, cook the dorblu custard:

  1. Mix the dorblu cheese and the cream #2 in a saucepan; cook it over a low heat until the cheese dissolves. Cool it down.
  2. Whip all the ingredients with a mixer, and add the cooled dorblu mass; mix with a whisk until smooth.
  3. Spread the custard on the cheesecake (which has already stabilized it the fridge) using a pastry bag.

This cheesecake is just as good with a cup of coffee and with a glass of your favorite wine.