White chocolate-perenchie cake

Name: white chocolate-perenchie cake
Cook time: 20 min
Total time: 70 min
Yield: 8
Ingredients: 50 g butter; 200 g oat cookie oats; 411 g half pears in syrup; 600 g cream cheese natural; 200 g granulated sugar; 100 g White chocolate; 1 vanilla bean; 2 tl white balsamic vinegar; 3 medium sized egg; 5 twig fresh fresh mint

Cheesecake with white chocolate and pear.

Ingredients

Kitchen Stuff

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

Directions

Preheat the oven to 175 ºC.
Grease the spring form and place baking paper on the spring form bottom. Melt the butter.
Crumble the biscuits in the food processor and pour the melted butter through it. Put the whole in the spring form and press well.
Let the juice of the pears in a saucepan reduce to about half in 5 minutes. Heat the cream cheese with the sugar. Break the chocolate into pieces.
Cut open the vanilla pod, scrape out the marrow and stir it with the pear juice, chocolate and balsamic vinegar through the cream cheese. Beat the eggs.
Turn off the heat, stir in the eggs and pour into the spring form. Fry the cheesecake in the middle of the oven for about 50 minutes.
Cut the pears into strips and the mint leaves fine (keep some leaves separate for the garnish).
Spoon the pear with the balsamic vinegar and the mint. Garnish the cheesecake with the mint leaves and the strips of pear.