Desserts & Baking

Cheesecake terrine with buttery pears

4
Easy

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Ingredients

Method
  • 2 x 150 g packs creamy Gorgonzola
  • 1 x 250 g tub smooth cream cheese
  • 20 x 10 cm terrine tin with clingfilm
  • 2 t butter
  • 1 t honey
  • 2 sliced ripe pears

Method

Ingredients

Mix together the Gorgonzola and cream cheese.
Line a 20 x 10 cm terrine tin with clingfilm and pack in the cheese mixture as tightly as possible.
Meanwhile, to a pan over a medium to low heat, add the butter,  honey and sliced ripe pears and cook until slightly softened and caramelised.
Layer the pears on top of the terrine and chill.
To serve, carefully unmould the terrine and enjoy with toasted baguette croutons.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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