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ANGIEQ
White chocolate-perenchie cake
Cheesecake with white chocolate and pear.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Grease the spring form and place baking paper on the spring form bottom. Melt the butter.
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Crumble the biscuits in the food processor and pour the melted butter through it. Put the whole in the spring form and press well.
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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.
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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.
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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.
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Cut the pears into strips and the mint leaves fine (keep some leaves separate for the garnish).
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Spoon the pear with the balsamic vinegar and the mint. Garnish the cheesecake with the mint leaves and the strips of pear.
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Nutrition
390Calories
Sodium1% DV15mg
Fat43% DV28g
Protein26% DV13g
Carbs7% DV21g
Fiber0% DV0g
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