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Warm roquefort cheesecake with pears in balsamic vinaigrette

Warm roquefort cheesecake with pears in balsamic vinaigrette is a cakes recipe made with Garlic Peeled, Sea Salt, Mustard Powder, Balsamic Vinegar, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 clove
• 1 tsp
• 1 tsp
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   Preheat the oven to 190C/375F/Gas 5.

2. 2

   First of all make the base of the cheesecake by mixing the breadcrumbs and Pecorino Romano cheese together, then pour in the butter, adding a good grinding of pepper.

3. 3

   Press the crumb mixture firmly down all over the base of the tin, then bake in the preheated oven for 10-15 minutes. (This time will vary slightly, so it does need careful watching - the aim is for the base to be crisp and toasted.

4. 4

   Now make the filling.

5. 5

   First beat together the eggs and curd cheese in a bowl, then stir in the fromage frais and seasoning.

6. 6

   After that crumble the Roquefort fairly coarsely and stir it in, together with the chives.

7. 7

   Pour the mixture into the tin and scatter the diced spring onion over the top, then place it on the high shelf of the oven and bake for 30-40 minutes or until the centre feels springy to the touch.

8. 8

   Allow the cheesecake to cool and settle for about 20 minutes before serving cut into slices.

9. 9

   Now remove the central core of each half, then, with the pear core side downwards, slice it thinly but leave the slices joined at the top.

10. 10

    Press gently and the slices will fan out.

11. 11

    Make up the vinaigrette by crushing the clove of garlic and sea salt together with a pestle and mortar until it becomes a creamy paste.

12. 12

    Now add the mustard and several grinds of black pepper.

13. 13

    Work these into the garlic, then, using a small whisk, add the balsamic vinegar and then the oil - whisking all the time to amalgamate.

14. 14

    Serve one pear half with each portion of the cheesecake, with a little of the vinaigrette spooned over.