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Cheesecake terrine with buttery pears

Cheesecake terrine with buttery pears

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 x 150 g packs creamy Gorgonzola
1 x 250 g tub smooth cream cheese
20 x 10 cm terrine tin with clingfilm
2 t butter
1 t honey
2 sliced ripe pears

Method

Mix together the Gorgonzola and cream cheese.
Line a 20 x 10 cm terrine tin with clingfilm and pack in the cheese mixture as tightly as possible.
Meanwhile, to a pan over a medium to low heat, add the butter, honey and sliced ripe pears and cook until slightly softened and caramelised.
Layer the pears on top of the terrine and chill.
To serve, carefully unmould the terrine and enjoy with toasted baguette croutons.

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Cheesecake terrine with buttery pears

Cheesecake terrine with buttery pears

Ingredients

Method