Ingredients

Chocolate sable
butter
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
almond flour
0.25 cup
85 g
2.98 oz
2.80 fl oz
flour
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
cocoa
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
powdered sugar
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
butter
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
Cheese base
powdered sugar
0.75 cup
170 g
5.95 oz
5.61 fl oz
cream
0.50 cup
135 g
4.72 oz
4.46 fl oz
cream cheese
2.50 cup
650 g
22.75 oz
21.45 fl oz
eggs
2 pc
egg yolks
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
lime zest
1 pc
Pears
pears
4 pc
lime juice
1 pc
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
gelatin
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
vanilla
to taste

Method

Chocolate sable

For the chocolate sable:

  • 75 g butter | 2.65 oz
  • 85 g almond flour | 3.00 oz
  • 45 g flour | 1.60 oz
  • 20 g cocoa | 0.70 oz
  • 55 powdered sugar | 1.95 oz
  • 45 g butter (for mixing it with crumbs) | 1.60 oz

Place the chopped chilled butter, the sifted flour, cocoa and powdered sugar into a mixer bowl, and mix until smooth. Bake the sable on parchment at 180C (356F) for about 15 minutes. Cool it, and grind in a blender with the addition of melted butter. Put the crumbs in a mold with a diameter of 18 cm (7 inch), covered with parchment, and freeze. Bake the shortcrust base at 180C (356F) for 10 to 15 minutes. Refrigerate.

Cheese base

For the cheese base:

  • 170 g powdered sugar | 6.00 oz
  • 135 g cream | 4.75 oz
  • 650 g cream cheese | 22.95 oz
  • 2 eggs | 2.00 items
  • 2 yolks | 2.00 items
  • zest from 1 lime | 1.00 item

Whisk all the ingredients at the room temperature. Pour the cheese mass onto a shortcrust base. Bake the cheesecake at 130-140C (266 to 284F) for 100 to 130 minutes. Put a baking sheet with water under the mold!

Pears

For the pears:

  • 4 peeled pears | 4.00 items
  • juice from 1 lime | 1.00 item
  • 100 g water | 3.55 oz
  • 75 g butter | 2.65 oz
  • 120 g sugar | 4.25 oz
  • 2 g gelatin | 0.05 oz
  • vanilla | 0.00 to taste

Place all the ingredients in a saucepan, and boil for 25 minutes. Then, add the butter and the gelatin. Pour the mass on top of the cheesecake, and refrigerate for 6 to 7 hours in the mold.

Bon Appetit!