Pear & Port CHEESECAKE Recipe can be made 3 days ahead 8ozs plain sweet cookie crumbs 3 teaspoons ground ginger 2 tablespoons brown sugar 3ozs Margarine, melted FILLING 4ozs packet cream cheese 8ozs ricotta cheese 1/3 cup caster sugar 2 eggs 1/4 CUP cream Spiced pears 2 cups port wine 1 cup water 1/2 CUP caster sugar 4" cinnamon stick 2 x 2" pieces lemon rind 2 medium pears, peeled, quartered 2 teaspoons gelatine Grease a deep 9" flan tin.Combine crumbs, ginger, sugar and Margarine in a medium bowl. Press over base and side of prepared tin, refrigerate 30 mins. Filling Beat cheeses and sugar in small bowl until smooth, add eggs one at a time. Add cream, beat until combined. Place tin on oven tray, spoon filling into crumb crust. Bake in a 325F oven, about 40 minutes or until firm; cool. Spiced pears Combine port, water, sugar, cinnamon and rind in pan, stir over heat until sugar is dissolved. Add pears, simmer about 10 mins; cool. Drain spiced pears; reserve liquid. Slice pears thinly, arrange over top of cheesecake. Place reserved liquid in pan, boil, uncovered, until reduced to 1 cup. Discard cinnamon stick and rind. Sprinkle gelatine over hot liquid, stir until dissolved; strain, refrigerate until thick and syrupy. Pour gelatine mixture over pears, refrigerate until set. SERVES 6 TO 8 Storage Covered, in refrigerator another list
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