Cheesecake with red wine and pear compote

1. Butter a springform pan about 20cm in diameter. Cut out a round of baking paper double the height of the mould.

2. Spread the butter on the edges to stick the baking paper. Preheat the oven at 180 °C (th. 6).

3. Crush the biscuits, add the melted butted and mix. Spread the mixture on the base of the mould. Pack it well. Bake for 10 minutes. Remove from the oven and leave to cool.

4. Place the cottage cheese, sugar, orange or lemon zest, vanilla extract, whole eggs and the yolk, then the cream. Mix well without beating.

5. Pour the batter on to the cooled base and place in the oven for 15 minutes. Lower the temperature to 100°C (th. 3/4) and bake for 50 more minutes. Check if the cake is done by inserting the tip of a knive. Leave to cool before removing from the mould.

6. Prepare the white chocolate cream: melt the chopped white chocolate in a bain-marie.

7. Whip the cream into a chantilly and incorporate the white chocolate gradually by lifting the batter. Spread on the cheesecake and refrigerate for 12 hours.

8. Prepare the pear and red wine compote: peel the pears, remove the core and seeds. Cut into small pieces. Place it into a pan and pour the red wine in, add sugar. Cook over low heat for 30 minutes. Leave to cool and place into the fridge. Before serving, spread the compote on the cheesecake.

Photo credit : Sucré Salé