Creamy, crunchy and caramel-drizzled, no oven, no fuss.
PREP TIME: 20 minutes + overnight to set l Cook time: 4 minutes l Serves 8–10
Ingredients:
Base
- 250g plain sweet biscuits (Nice, Marie or Digestives)
- 6 medjool dates, pitted
- 100g unsalted butter, softened
- ½ teaspoon ground cardamom
- 1 teaspoon fine sea salt
Filling
- 500g cream cheese, softened
- 200ml thickened cream
- 200ml buttermilk
- 65g (⅓ cup ) icing sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons (40ml) lemon juice
- 8-10g (4 half sheets) gelatine leaves, soaked in cold water, squeeze out and melt in the microwave for 20 seconds
Topping
- 2 pears, cored, cut into wedges
- 30g salted butter
- ½ cup store-bought caramel sauce or verjuice caramel recipe (here)
- ½ cup pecans, roughly chopped
- ½ teaspoon sea salt flakes
- 5g thyme leaves, fresh
- 1 tablespoon caster sugar
Method:
1. Line the base of a 23cm springform tin with baking paper.
2. In a medium to large saucepan, saute pears in butter for 3 minutes, stirring throughout.
3. Add caramel sauce for 1 minute. Add pecans and a pinch of sea salt flakes. Take off the heat. Place into the fridge until ready to serve.
4. In a blender, add biscuits, dates, butter, cardamom, and salt. Blend on high for 2 minutes, until it has a fine crumb texture. Pour into the tin and press evenly onto the base of a cup. Chill while you make the filling.
5. Place the cream cheese, buttermilk, cream, icing sugar, vanilla, and lemon juice in the bowl of a stand mixer an beat until smooth. Set aside. Place gelatine leaves in cold water for 5 minutes to soften. Squeeze out water, then microwave for 20 seconds or until melted. Cool, then pour into the cream cheese mixture while mixing on low to combine.
6. Pour into prepared tin. Cover and chill for at least 6 hours (overnight is best).
7. In a small bowl, add sugar and thyme leaves. Combine together.
8. To serve, spoon over the pear and pecan mixture and sprinkle with thyme sugar.
Tips:
Short on time? Use a store-bought caramel sauce.
Apples, plums or figs work beautifully too.
