Name: Roasted pear and almond cheesecake
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 250 gram butternut snap biscuits; 50 gram flaked almonds; 125 gram butter, melted; 2 teaspoon gelatine; 2 tablespoon water; 250 gram cream cheese, softened; 1/3 cup (75g) caster sugar; 1/4 cup (90g) golden syrup; 300 millilitre thickened cream, whipped; 5 corella pears (500g), peeled, halved lengthways; 1/3 cup (115g) golden syrup; 30 gram butter

Ingredients

250 gram butternut snap biscuits

50 gram flaked almonds

125 gram butter, melted

2 teaspoon gelatine

2 tablespoon water

250 gram cream cheese, softened

1/3 cup (75g) caster sugar

1/4 cup (90g) golden syrup

300 millilitre thickened cream, whipped

5 corella pears (500g), peeled, halved lengthways

1/3 cup (115g) golden syrup

30 gram butter

Method

1.Grease 11cm x 34cm rectangular loose-based flan tin or 22cm springform tin.

2.Process biscuits and almonds until fine. Add butter; process until combined. Press mixture over base and side of tin. Refrigerate 30 minutes.

3.Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

4.Beat cheese, sugar and golden syrup in small bowl with electric mixer until smooth. Stir in gelatine mixture; fold in cream. Pour filling into tin; refrigerate overnight.

5.To make roasted pears, preheat oven to 200°C/180°C fan-forced. Place pears in single layer, in large shallow baking dish; drizzle with golden syrup, dot with butter. Roast, uncovered, about 30 minutes, turning occasionally or until pears are soft. Cool to room temperature.

6.Top cheesecake with pears and syrup.