Cheesecake con le Pere Caramellate

FILLING

750gr Ricotta

500gr Cream Cheese

4 eggs

1 1/2 cups sugar

Rind of 1 lemon and it’s juice

Vanilla

1 1/2 tablespoons cornflour

1/4 cup cream (or milk)

Cook on 170c for 50 -60 minutes. Suits a large cheesecake tin

BASE

250 gr of any biscuit you have

125gr melted butter

CARAMALISED PEAR TOPPING

4 pears peeled and diced

Half cup sugar - cooked until water evaporate and pears brown

Head to instagram to watch method here