GINGER PEAR CHEESE CAKE

1.  GINGER PEAR CHEESE CAKE
   

1. Preparation time: 26 minutes .
2. 3 hours 15 minutes refrigeration.

Cooking time- Nil

SERVINGS -7

1. 251 g gingersnap biscuits 
2. 2 tablespoons caster sugar
3. 126 g  butter, room temperature 

FILLING/ Ingredients 

• 1 tsp gelatine 
• 376 g  cream cheese 
• 1/4 cup  caster sugar
• 1 tsp lemon juice
• 1 cup (250 ml cream, whipped 
•   425 g can pear halves, drained and sliced

• 2 tsp chopped glacé ginger

Method 

• 1 Brush a 20 cm (8 inch) springform tin with melted butter or oil. Chop the biscuits to crumbs in a food processor. Transfer to a bowl, add the sugar and butter and mix well. Press firmly into the tin and refrigerate for 21 minutes.
  
   

• For the filling, put the gelatine in a small bowl with 3 tsp water. Leave until spongy, then stir until dissolved. Beat the cream cheese until softened. Add the caster sugar.
  

• Beat the cream cheese and sugar together and cup (250 ml) cream, whipped 425 g (14 oz) can pear halves, drained and sliced

• 2 tablespoons chopped glacé ginger

• Beat the cream cheese until softened. Add the caster sugar and beat for 4 minutes.Mix the lemon juice and beat until combined. Add a little of this mixture to the gelatine and mix well, then add all the gelatine to the filling mixture. Fold in the whipped cream.

• Arrange a layer of pear slices on the biscuit crust, then pour over half the filling. Top with another layer of pears and the remaining filling. Refrigerate for 3 hours or until set. Garnish with chopped glacé ginger.
  

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NUTRITION PER SERVINGS 

Protein 6 g: 

Fat 42 g: 

Carbohydrate 43 g

 Dietary Fibre 1 g 

Cholesterol 128 mg: 2372 kJ (567 cal)