Rare Cheese Cake (ft. Pear jelly)

Ingredients

• 120 g Digestive Biscuits (crushed fine)
• 45 g Unsalted Butter (melted)
• 100 g Yuja Puree (fresh or frozen, thawed)
• 30 g Water (for yuja jelly)
• 30 g Granulated Sugar (for yuja jelly)
• 2 sheets Gelatin Sheets (softened in cold water)
• 100 g Pear Puree (fresh or canned, pureed)
• 30 g Granulated Sugar (for pear jelly)
• 2 sheets Gelatin Sheets (for pear jelly) (softened in cold water)
• 200 g Cream Cheese (room temperature, softened)
• 50 g Granulated Sugar (for filling)
• 15 g Lemon Juice (freshly squeezed)
• 100 g Greek Yogurt (plain, full‑fat)
• 100 ml Heavy Cream (room temperature)
• 3 sheets Gelatin Sheets (for filling) (softened in cold water)
• 100 g Pear Puree (for veil) (smooth)
• 20 g Water (for veil)
• 10 g Glucose Syrup (helps keep veil flexible)
• 10 g Granulated Sugar (for veil)
• 2 sheets Gelatin Sheets (for veil) (softened in cold water)

Instructions

1. Prepare the Cookie Base

   Place the digestive biscuits in a food processor and pulse until fine crumbs. Melt the butter in a small saucepan, then pour over the crumbs and mix until evenly coated. Press the mixture firmly into the bottom of a 7 cm springform ring, creating an even layer. Chill in the freezer for at least 10 minutes to set.

   Time: PT10M

2. Make Yuja Jelly

   In a saucepan combine yuja puree, water, and sugar. Sprinkle softened gelatin sheets over a small bowl of cold water to bloom, then add to the saucepan. Heat gently, stirring until sugar and gelatin dissolve completely (do not boil). Pour the hot mixture into a shallow tray or silicone mold and place in the freezer until firm (about 30 minutes).

   Time: PT10M

3. Make Pear Jelly Insert

   Repeat the same process with pear puree, sugar, and gelatin sheets. Heat gently until fully dissolved, then pour into a small mold that fits inside the 7 cm ring. Freeze until solid (about 30 minutes).

   Time: PT10M

4. Prepare the Cream Cheese Filling

   In a mixing bowl combine cream cheese, sugar, lemon juice, Greek yogurt, and softened gelatin (pre‑bloomed). Stir until smooth. Add heavy cream and mix just until incorporated; do NOT whip. Transfer the mixture to a saucepan and warm over low heat for 2‑3 minutes to ensure the gelatin is fully dissolved. Remove from heat and let cool slightly.

   Time: PT15M

5. Assemble the Cheesecake

   Remove the frozen yuja jelly and pear jelly from their molds. Fill the piping bag with the cream cheese filling and pipe it into the prepared cookie crust, filling up to the rim. Gently place the frozen pear jelly insert in the center, then pour the frozen yuja jelly around it, smoothing the surface with a spatula. Return the assembled cheesecake to the freezer and set for at least 1 hour.

   Time: PT10M

6. Make the Pear Veil

   In a saucepan combine pear puree, water, glucose syrup, and sugar. Bring to a boil, then remove from heat. Add softened gelatin sheets and stir until fully dissolved. Allow the mixture to cool slightly (still fluid) and pour a thin layer onto a parchment‑lined tray, spreading evenly. Let it set at room temperature, then chill briefly to firm. Once set, use a round cookie cutter to cut a disc matching the cheesecake diameter.

   Time: PT15M

7. Finish and Serve

   Remove the cheesecake from the freezer, unmold it, and place the pear veil disc on top as a decorative garnish. Optionally brush a thin glaze of apricot jam diluted with water to add shine. Slice with a warm knife and serve immediately or keep frozen until serving.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

28 g

Fat

14 g

Fiber

1 g