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Categories:Viewed: 105 - Published at: 4 years ago
Ingredients
- 250g shredded wheat biscuits, crushed
- 125g butter, melted
- 500g block PHILADELPHIA Cream Cheese, cubed and softened
- 100g blue vein cheese, crumbled
- 6 eggs
- 350g jar Satsuma plum jam
- 300g sour cream
- 75ml ginger wine
- 20g butter, extra
- 2 pears or nashi pears, sliced Safeway 1 lb For $1.88 thru 02/09
- 2 teaspoons brown sugar
- double cream, to serve
Method
- Combine biscuit crumbs and butter and press into the base and half way up the sides of a greased 24cm (9) springform pan.
- Bake at 160C for 5 minutes.
- Beat Philly* and blue vein cheese together using an electric mixer until smooth.
- Beat in the eggs, one at a time, until well combined.
- Add the jam, sour cream and wine and beat on a low speed until mixture is smooth and well mixed.
- Pour the mixture into the prepared base and return to the oven to bake for 50-60 minutes, until just set.
- Allow to cool completely in oven with door ajar, then refrigerate.
- Heat butter in a frying pan over medium heat.
- Add pear slices and sugar and saute until golden and softened.
- Cool.
- Serve cheesecake topped with pear slices and double cream.
