Ingredients
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:
- Grind the butter (at room temperature) with the powdered sugar.
- Add the yolk; sift the flour, and mix everything at a low speed. ⠀
- Form the dough ball, and place it in the cold for 1 hour.
- Roll out the dough between two sheets of parchment, and bake for 10 to 15 minutes at 165C (329F). ⠀
- Grind the cooled cookies with a blender. Add the chopped cashews. ⠀
- Cover the bottom of the mold with parchment, and grease the sides with the melted butter.
- 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:
- Peel the pears, and cut them into small cubes; boil them with sugar until soft.
- Mash the pears with a blender.
- Boil the puree with the starch until smooth. Cool it down.
- Mix the cheese (at room temperature) with sugar, and add the eggs; stir the mass with a whisk until smooth.
- Add the pear puree.
- Add the cream, and stir it with a silicone spatula.
- 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).⠀
- 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:
- Mix the dorblu cheese and the cream #2 in a saucepan; cook it over a low heat until the cheese dissolves. Cool it down.
- Whip all the ingredients with a mixer, and add the cooled dorblu mass; mix with a whisk until smooth.
- 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.