Deconstructed cheesecake
We are now going to use those stewed pears we made earlier for the side dishes for a delicious dessert. This deconstructed cheesecake looks extra fancy and is easy to make as well.
- 0.5 vanilla bean
- 200 g full-fat plain cream cheese
- 75 ml whipping cream
- 1 tbsp fine granulated sugar
- 75 g of sponge cakes
- 4 stewing pears with cooking liquid
- Halve the vanilla pod and scrape out the seeds. Crumble the Bastogne biscuits.
- Put the whipping cream, sugar, vanilla bean seeds, and cream cheese in a mixing bowl. Beat with a mixer until light and fluffy.
- Put the cream cheese and whipped cream mixture into a piping bag and place it in the refrigerator for a while to let it firm up.
- Prepare 4 dessert plates and place a stewed pear on each plate. Pipe small mounds of the cream cheese mixture around it. Distribute the Bastogne biscuits over the cream cheese. Drizzle a spoonful of stewed pear juice over it.
Everything you need to know
A sweet white wine, such as a Riesling Spätlese, a Gewürztraminer, or a late harvest wine, can pair well with this dessert. The natural sweetness of the wine harmonizes with the pears and the vanilla cheesecake.
A dark, rich beer style, such as a bock, a dubbel, or a stout, can be a good choice. These beers have malty and sometimes lightly roasted flavors that pair with the rich cheesecake and the pears.
A non-alcoholic sparkling cider or fizzing grape juice can be a festive and tasty option. These drinks have a refreshing quality and can complement the flavors of the dessert.
