Fudgy pear and rice cheesecake

Paul Young's deliciously different, fabulously fudgy cheesecake makes an irresistible way to indulge a sweet tooth
By Paul A Young
Fudgy pear and rice cheesecake
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: plus 2-3 hrs setting time
  • Effort: medium


For the base

  • 100 g oat cookies
  • 45 g butter, melted

For the cheesecake

  • 125 g pudding rice
  • 250 ml milk
  • 1 vanilla pods, split and scraped
  • 1 pinches salt
  • 50 g caster sugar
  • 300 g full-fat soft cream cheese
  • 75 g icing sugar
  • 100 g double cream

For the topping

  • 50 g butter
  • 50 g sugar
  • 3 pears, peeled, cored and cut into 6


1. To make the base, crush the cookies until they resemble breadcrumbs. Mix in the melted butter and press into the bottom of a 16cm spring form tin. Refrigerate until fully cold. 2. For the topping, place the rice, milk, vanilla pod and seeds, salt and caster sugar in a medium-sized saucepan and simmer for 30 minutes, until very thick and creamy. Chill until thoroughly cold. 3. In a mixing bowl whisk the cream cheese with the icing sugar until smooth. 4. Add the double cream and whisk until thick and creamy. Fold the rice into the cream cheese mixture. Spoon over the biscuit base. 5. For the topping, cook the butter and sugar together in a saucepan and cook until golden. Add the pears and cook for two minutes. Add the cream and cook for a further two minutes. 6. Pour the fudgy pears onto the cheesecake and spread evenly. Chill for two hours until set. Serve with a dollop of cream or ice cream.

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