Shortcrust bottom

  • 130 grams (4.6 ounces) wheat flour
  • 30 grams (1.05 ounces) butter
  • 40 grams (1.4 ounces) powdered sugar
  • 1 egg yolk
  • a pinch of salt
  • 25 grams (0.9 ounces) cashews


  • 700 grams (24.7 ounces) cream cheese
  • 100 grams (3.55 ounces) sugar
  • 2 eggs
  • 60 grams (2.1 ounces) cream (33%)
  • 3 yellow pears (firm and juicy)
  • 30 grams (1.05 ounces) sugar
  • 30 grams (1.05 ounces) corn starch

Dorblu custard

  • 150 grams (5.3 ounces) cream cheese
  • 40 grams (1.4 ounces) powdered sugar
  • 60 grams (2.1 ounces) cream (33%)
  • 30 grams (1.05 ounces) cream (33%)
  • 45 grams (1.6 ounces) dorblu cheese


  • 20 cm (7.9 inch) Mold

    Ensure your cheesecake has the right height and consistency by using a mold with these exact dimensions.

  • Blender

    You'll need this to grind cookies and blend the pear puree to a smooth consistency. For even distribution, avoid overfilling it.

  • Parchment Paper

    Essential for preventing the crust from sticking and making cleanup a breeze.

  • Silicone Spatula

    Perfect for scraping down the sides of your bowl to ensure even mixing without losing any batter.

  • Whisk

    Important for incorporating air into your eggs and sugar for a fluffier texture.

  • Pastry Bag

    Using a pastry bag helps to evenly spread the Dorblu custard. Pro tip: Twist the end of the bag to prevent leaks.


Step 1

Preheat your oven to 165°C (329°F).

Step 2

### For the Shortcrust Bottom

Step 3

1. **Mix Ingredients**: In a bowl, combine the butter (at room temperature) and powdered sugar. Slowly add the egg yolk, sift in the flour, and mix everything at a low speed until just combined.

Step 4

For an extra flaky crust, ensure your ingredients are well chilled before mixing.

Step 5

2. **Chill Dough**: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.

Step 6

If you're in a hurry, you can place the dough in the freezer for 30 minutes instead.

Step 7

3. **Roll Out Dough**: Roll the dough out between two sheets of parchment paper to your desired thickness. Transfer to a baking sheet and bake for 10-15 minutes until golden brown.

Step 8

Using parchment paper prevents the dough from sticking and makes for easy transfer and clean-up.

Step 9

4. **Prepare Crust**: Once cooled, break the baked crust into crumbs using a blender. Mix in the chopped cashews.

Step 10

For a finer texture, pulse in short bursts until you achieve the desired consistency.

Step 11

5. **Form Cheesecake Base**: Line a 20 cm (7.9 inch) mold with parchment paper at the bottom and grease the sides with melted butter. Press the crumb mixture into the base and sides of the mold. Place it in the freezer for 30 minutes.

Step 12

Firmly pressing the crumbs ensures a stable crust that won't crumble when sliced.

Step 13

### For the Cheesecake

Step 14

6. **Prepare Pears**: Peel and core the pears, then cut them into small cubes. Cook them with 30 grams (1.05 ounces) of sugar over medium heat until soft. Puree the pears using a blender, then cook the puree with corn starch until smooth. Let it cool.

Step 15

Stir constantly while cooking the puree to avoid lumps.

Step 16

7. **Mix Cheesecake Batter**: In a large bowl, mix the room-temperature cream cheese with 100 grams (3.55 ounces) of sugar until smooth. Incorporate the eggs one at a time, mixing well after each addition. Add the pear puree and stir until combined. Finally, add the cream and fold it in with a silicone spatula.

Step 17

Avoid over-beating to prevent incorporating too much air, which can cause cracks.

Step 18

8. **Bake Cheesecake**: Pour the cheesecake filling into the prepared base. Place a large baking sheet filled with water at the bottom of your oven to create a water bath, and place the cheesecake on a rack slightly above it. Bake at 120°C (248°F) for 1.5 hours.

Step 19

The water bath provides moisture in the oven, helping to prevent the cheesecake from cracking.

Step 20

9. **Cool Cheesecake**: Turn off the oven and let the cheesecake cool completely inside (this helps to set it gently). Then refrigerate it for at least 12 hours.

Step 21

Chilling overnight allows the flavors to meld and the texture to set beautifully.

Step 22

### For the Dorblu Custard

Step 23

10. **Cook Cheese Mixture**: In a saucepan, melt the dorblu cheese with 30 grams (1.05 ounces) of cream (33%) over low heat until it dissolves completely. Allow it to cool.

Step 24

Stir continuously to prevent the cheese from sticking to the bottom of the pan.

Step 25

11. **Finish Custard**: In a mixing bowl, whip the remaining 150 grams (5.3 ounces) of cream cheese, 40 grams (1.4 ounces) powdered sugar, and 60 grams (2.1 ounces) of cream (33%). Add the cooled dorblu mixture and whisk until smooth.

Step 26

Ensure the dorblu mixture is fully cooled to prevent it from melting the other ingredients.

Step 27

12. **Spread Custard**: Spread the dorblu custard evenly over the cheesecake using a pastry bag for a clean finish.

Step 28

For a decorative touch, use a star tip on your pastry bag.

Step 29

13. **Serve and Enjoy**: Slice and serve your cheesecake. It pairs wonderfully with coffee or a glass of your favorite wine.

Step 30

For clean slices, dip your knife in hot water and wipe it dry between each cut.


This cheesecake is a versatile treat that can be enjoyed in numerous delightful ways. 🍰

**For a sophisticated evening**: Pair a slice with a glass of your favorite wine. The blue cheese notes in the custard complement the tannins in red wines beautifully, creating a balanced flavor profile that your guests will adore.

**Coffee time treat**: Serve this cheesecake alongside a cup of strong, black coffee. The creamy texture and pear sweetness will harmonize perfectly with the coffee's rich, bitter notes, providing a satisfying contrast.

**Al fresco dining**: Picture a sunny day with a slice of this cheesecake on your picnic table, paired with a refreshing iced tea or lemonade. 🥤 The cool, creamy cheesecake matched with a cold drink is an ideal combo for a relaxed outdoor gathering.


✨ **Gluten-Free Variation**: Swap out the wheat flour in the shortcrust for a gluten-free flour mix. Ensure the same weight for the best texture. Add a pinch of xantham gum if your mix doesn't contain it to help bind the dough.

🌱 **Vegan Version**: Replace cream cheese with a dairy-free alternative, and use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water = 1 egg) in place of regular eggs. Opt for coconut cream instead of heavy cream, and choose a vegan powdered sugar to maintain the recipe's sweetness.


  • How do I know if my cheesecake is fully baked?

    Lightly shake the pan – the cake should be set except for a small, wobbly center. It will firm up as it cools.

  • Can I make this recipe without a water bath?

    Yes, but the water bath helps to keep the cheesecake's texture smooth and prevents cracks. If you skip it, your cheesecake might have a different texture.

  • How can I prevent the shortcrust from shrinking?

    Make sure to chill the dough well before baking and avoid overworking it to maintain its structure.

  • What's the best way to achieve smooth cheesecake batter?

    Use room temperature ingredients and mix gently to avoid incorporating too much air, which can cause cracking.

  • What should I do if my custard is too runny?

    Next time, make sure to cook the custard longer or add a bit more cornstarch to thicken it.

  • Can I substitute Dorblu with another type of blue cheese?

    Absolutely! Roquefort or Gorgonzola can be used as substitutes, though the flavor profile may vary slightly.

Nutrition facts

Recipe Yield:10 servings
Calories:Approx 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:18g