PEAR CHEESECAKE

Preheat oven to 180 degrees.

Melt the butter in the shrimp. Set the shrimp aside and wait for the butter to cool slightly.

Using a rolling pin, grind the Albert cookies. Place them in a bowl and add sugar to them.

Knead the mixture well with melted butter and push it against the bottom of the cake pan.

Place the model in a preheated oven for 8 minutes.

Take the model out of the oven and allow the biscuit base to cool to room temperature.

Whisk the egg whites until stiff. Beat the sugar and egg yolks together until you get a fluffy mixture. Stir in the cream cheese and finally add the egg whites.

Peel the pears, wash them and remove the seeds. Cut 1 pear into thin layers and spread it over the biscuit base.

Pour the cream over.

Place the model in the oven for 20 minutes. Once done, allow the cream to cool down.

Soften the remaining pears by heating them over steam. Using a stick mixer, whisk them into a smooth mixture. Add soaked gelatin sheets and powdered sugar. Stir the mixture thoroughly and allow to cool.

Pour it over the cream and sprinkle with almond flakes.

Place the cake in the refrigerator overnight. To make it even better, sprinkle it with Chai Moment spice from Kotanyi that consists of cardamom and cinnamon. A great way to spice up the taste of the cake. Bon Appetit!