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Poached Pear Cheesecake with Ginger Biscuit Crumble

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This beautiful dessert is an absolute delight!

  • Serves: 4 (in Martini glasses) |
    4 (in Martini glasses) servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 9 mins
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  • 2 x 410 g cans pear halves in syrup
  • 2 C (500 ml) red wine, for poaching
  • 1 quill of cinnamon
  • 1 vanilla bean, halved and scraped
  • ½ C (125 ml) castor sugar
  • 6 Tbsp (90 ml) cream cheese
  • 6 Tbsp (90 ml) mascarpone
  • 1 tsp (5 ml) NoMU vanilla paste
  • 2 Tbsp (30 ml) icing sugar, sieved
  • 12 ginger biscuits
  • fresh mint leaves, for garnishing

Separate the pears from the syrup by pouring straining them with a sieve. Keep the pears to one side and discard the syrup.

Place the red wine, cinnamon, vanilla bean and castor sugar into a medium saucepan and boil for 1 minute. Add the pears and boil for 8 minutes (the pears must be red but still firm). Remove from the heat and keep to one side to cool (leave the pears in the saucepan). Once cool, slice the pears.

Thoroughly mix the cream cheese, mascarpone, vanilla paste and icing sugar in a mixing bowl.

Use a pestle and mortar or a rolling pin to crush the biscuits into coarse crumbs. Divide the biscuit crumbs between 4 Martini glasses. Place some of the cream cheese mixture onto the crumble and top with pear slices. Garnish with a sprig of mint.