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1. Preheat oven to 180°C/350°F/Gas 4. Have ready a 23cm/9” spring form cake tin.
2. Melt butter, stir in biscuit crumbs and mix well. Use to line base and approx. 3cm up sides of cake tin. Bake for 10 minutes, remove from oven and increase temperature to 200°C/400°F/Gas 6.
3. Combine sugar and cornstarch, then beat in cheeses until well creamed. Beat in eggs and cream and pour gently onto biscuit base. Bake for 40 minutes until top is golden brown and firm to touch. (You may have to cover top lightly with foil for last 10 minutes of cooking time).
3. Cool completely in tin, then refrigerate for 3 hours or overnight before removing sides.
4. Thinly slice pears, removing core and toss in lemon juice to prevent browning. If desired poach gently in a little water to soften, this may not be necessary for very ripe fruit. Use to decorate top and brush with melted redcurrant jelly to glaze.
SERVES 6-8 |