Pear cheesecake

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.

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!

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!