For the Cheese Cake
Preheat an oven to 140℃
Remove the rind from the Tunworth, place into a blender with the mascarpone, eggs yolks, cream and milk and vanilla seeds, blend until smooth. Avoid over mixing.
Pour into a bowl, grate in the zest of the lemon.
Pour into a lined cake tin and place in a tray with warm water. Bake for around an hour.
When the centre has a firm wobble it is ready to take out.
Leave to cool then set in the fridge.
For the Shortbread Crumb
Mix the flour and sugar into the butter until a crumb is made.
Stir in the almonds and oats.
Spread onto a tray and bake at 160C for 15 minutes until golden brown, stir it around half way cooking.
For the Pears
Peel the pears, cut into quarters and remove the core. Cut into nice thin slices.
Place onto a tray and sprinkle with icing sugar.
Blow torch until caramelised.
To assemble
Cut a slice of the set cheesecake and place on a plate, arrange the caramelised pears next to it and spoon over the shortbread crumb
For the Cheese Cake
Preheat an oven to 140℃
Remove the rind from the Tunworth, place into a blender with the mascarpone, eggs yolks, cream and milk and vanilla seeds, blend until smooth. Avoid over mixing.
Pour into a bowl, grate in the zest of the lemon.
Pour into a lined cake tin and place in a tray with warm water. Bake for around an hour.
When the centre has a firm wobble it is ready to take out.
Leave to cool then set in the fridge.
For the Shortbread Crumb
Mix the flour and sugar into the butter until a crumb is made.
Stir in the almonds and oats.
Spread onto a tray and bake at 160C for 15 minutes until golden brown, stir it around half way cooking.
For the Pears
Peel the pears, cut into quarters and remove the core. Cut into nice thin slices.
Place onto a tray and sprinkle with icing sugar.
Blow torch until caramelised.
To assemble
Cut a slice of the set cheesecake and place on a plate, arrange the caramelised pears next to it and spoon over the shortbread crumb
