Pear and Plum Cheesecake

Methods

• Line a small spring bottom cheesecake tin with aluminium foil.
• Crumble 2-3 plum cake slices and put into a bowl. Add melted butter and mix well. Put this mixture into the tin and spread it evenly. Keep the tin in the refrigerator to set.
• Take cream cheese in an other bowl, add condensed milk and whisk. Add vanilla essence and whisk well. Add ⅓ of the whipped cream and fold in gently. Add remaining whipped cream and fold in well gently.
• Take gelatin in a small bowl. Add some cream mixture and mix well. Add the gelatin-cream mixture to the remaining cream mixture and mix well.
• Pour the prepared cream mixture over the cake layer in the tin and tap. Keep the tin back in the refrigerator to set for 4-5 hours.
• Discard stem and bottom of pear, halve and slice thinly.
• Remove cheese cake from the refrigerator. Lightly heat the side edges of the tin with a blow torch and demould the cheesecake on a plate and gently discard the aluminium foil. Place the cheesecake on a serving platter.
• Make a fan of sliced pear and place on one side of cheesecake. Cut the remaining plum cake slice with a medium sized Christmas tree shaped cookie cutter and place it on top of cheesecake.
• Decorate with edible silver balls and edible red stars. Serve.