Gordon: "Simple and delicious, this cheesecake requires neither gelatine nor baking. To save time, you can use a tin of pear quarters in natural juice, but freshly poached pears lend a better flavour and texture.
- First, poach the pears for the filling. Peel, quarter and core the pears, then cut into 1cm dice. Dissolve the sugar in the water in a small saucepan over a low heat. Split the vanilla pod and scrape out the seeds into a large bowl; set aside for later. Add the pod to the sugar syrup and simmer for a few minutes to infuse. Add the diced pears and poach gently for about 3 minutes. Drain and leave to cool.
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For the cheesecake base, blitz the digestives in a food processor to fine crumbs, then tip into a bowl. Melt the butter in a small pan and stir in the chocolate spread. Add to the biscuit crumbs and mix well. Spread the mixture evenly over the base of a 23–24cm springform cake tin, pressing down lightly. Chill for at least 20 minutes until set.
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For the filling, add the cream cheese and sugar to the vanilla seeds. Using a hand whisk, beat the mixture until well blended. Add 450ml of the cream and the liquer and whisk to soft peaks. Fold in the crushed amaretti and poached pears.
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Spoon the filling on top of the biscuit base and level the surface. Chill for at least 30 minutes, or until firm. Spread over the remaining cream to form a thin layer and then chill again.
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For the decoration, melt the chocolate into a heatproof bowl over a pan of hot water, then spread in an even layer on a marble slab or the underside of a clean baking sheet. Leave until just set, then draw a sharp knife across the surface at an angle of about 25 to shave off large curls
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To unmould the cheesecake, run a hot thin-bladed knife around the edge and remove the side of the tin. Slide a palette knife under the cheesecake and transfer to a flat plate. Arrange the chocolate curls decoratively on top, then dust with icing sugar. Cut into slices to serve. This dessert will keep in the fridge for a day or two.