Crush the biscuits and mix with the melted butter. (If you want extra flavor of ginger, you can take in 1 tsp ground ginger). Press into a tin that is lined with greaseproof paper (form must have removable side).
Beat eggs and sugar fluffy. Whip the cream and mix the Philadelphia cheese with yogurt.
Melt the soaked gelatine in the drink and grate the ginger. Whisk together the egg mixture, cream, cheese / yogurt mixture and finally add the gelatin / pear mixture.
Pour into tin and set to be solidified in the refrigerator about 3 hours.
Slice fresh well ripe pears and place on top of the cheesecake. Soak 3 leaves of gelatine.
Take 2 packs Kiviks Easy Drink pears in a saucepan, reduce (boil together) along with grated ginger about 20 grams (to taste) and 1 tablespoon sugar. Let it reduce for about 10 minutes. Strain the ginger.
Melt the gelatin in the liquid and let cool. Distribute then the pear mirror gently with a spoon on top of the pears. Allow to solidify in the refrigerator about 1 hour.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Månsson.
200g digestive biscuits
60 g melted butter
2.5 dl plain yogurt
2.5 dl Philadelphia cheese
2 dl sugar
2 dl cream
about 30 grams of peeled and grated fresh ginger
1/2 dl Kiviks Musteris Easy Drink Pear
10 leaves of gelatine
3 leaves of gelatine
2 packs. Easy Drink Pear
1 tbsp sugar
20g freshly grated ginger