These little pear cheesecake bars are the perfect way to end a dinner party – light, creamy, and drizzled generously with ginger-honey syrup; be warned… they are seriously moreish.
Ingredients
Caramelised ginger pears
Method
1.Preheat oven to 180ËšC. Grease and line a 7cm deep, 10cm x 20cm loaf tin with baking paper. Combine ricotta, goat’s cheese, half the cream and vanilla in the bowl of an electric mixer and beat on high until smooth (2 minutes). Add eggs one at a time, beating well after each addition. Add honey and mix to combine. Mix flour and remaining cream together and fold to combine.
2.Pour into prepared tin and smooth top; bake until golden with a gentle wobble on surface (35-40 minutes). Set aside at room temperature and refrigerate until cold.
3.For caramelised ginger pears, place honey, ginger wine and ginger in a non-stick frying pan over medium heat and bring to a simmer. Add pepper and pears cut-side down and cook, until caramelised and tender (4 minutes). Carefully turn and cook until tender (2 minutes).
4.Slice cheesecake into bars and top with pears and honey syrup.
Use gluten-free self-raising flour for a gluten-free cheesecake.
Notes
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