Summer has finally arrived in UK.
The weather is so hot & I can't stand the heat.
Honestly, I don't like summer because of the heat & the worst thing is I have hay fever.
I didn't have hay fever back in Malaysia but I do have sensitive nose & eyes.
This week I've been craving for pears.
I made this cheesecake twice in a week, so you can tell it's really good.
The poached pears are surprisingly refreshing & light with a hint of earl grey tea.
It matches comfortably with the white chocolate cheesecake, so I decided to make it again.
It looks stunning in a rose shape, too pretty to cut & eat it.
Recipe (6'' round):
Earl Grey Tea Poached Pears
2 red pears
1 teabag of earl grey tea
Combine water, sugar & tea bag in a pot, bring it to boil.
While waiting it to boil, peel & slice the pears.
Reduce the heat to a simmer, & cook for 5 min.
Remove pear slices from the syrup & set aside for cooling.
Add 1/2 tbsp of corn flour to the syrup & cook until it thickens.
Remove from heating & set aside for cooling.
Baked white chocolate cheesecake
70g digestive biscuit crumbs
30g unsalted butter (melted)
Mix the ingredients & press into a 6'' spring form pan, cool in the a fridge.
80g white chocolate (melted)
250g cream cheese
100ml whipping cream
Whisk cream cheese & sugar until smooth.
Gradually blend in white chocolate, whipping cream, & the eggs (one at a time).
Pour into the prepared pan & wrap the pan with aluminium foil.
Bake in hot water bath for 40-60 min in a preheated oven at 150'C,
Remove from the oven & cool in the pan to room temperature.
Cool further in the fridge for 2 hours.
Remove from the pan & arrange poached pear slices in a rose shape.
Brush some syrup over the pear slices & cool for 2 hours before serving.
Cut into small portions & serve with the earl grey tea syrup.