Monochrome cake with stew pears and maple syrup

Name: monochrome cake with stew pears and maple syrup
Cook time: 55 min
Total time: 310 min
Yield: 16
Ingredients: 100 g unsalted butter extra to grease; 250 g almond speculoos; 350 g cooking pears in light syrup in a pot; 150 g fine cristalsugar; 600 g fresh cream cheese fresh cream cheese; 2 tl ground aniseed; 560 ml Party favorite sweet sweet stew pears with cinnamon in pot; 100 ml maple syrup; 25 g unsalted butter or margarine

Recipe for monochrome cake with a bottom of speculaas and a filling of cooking pears and maple syrup.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper
1 food processor

Directions

Grease the spring form and coat the bottom with parchment paper.
Melt the butter in a saucepan and finely grind the speculaas in the food processor.
Mix the cake with the butter and spread evenly over the bottom of the spring form. Press with the convex side of a spoon and put in the refrigerator.
Let the casseroles drain in light syrup and collect the syrup. Mix the pears with the sugar, cream cheese and aniseed in the food processor.
Spread the mixture over the cookie base and smooth with a spatula or palette knife. Leave stuck in the refrigerator for at least 4 hours.
Let the stewed pears drain with cinnamon and collect the syrup. Bring all syrup to the boil with the maple syrup and the butter in a saucepan.
Leave to cook in a medium heat until thick. This takes about 25 minutes. Allow to cool to room temperature in 15 minutes.
Cut off the edge of the cheesecake and remove the spring form.
Cut the bottom of the fresh sweet stew pears and put them upright on the cheesecake. Pour the pear syrup over it and serve.