Blue Cheese Cheesecake with Boozy Poached Pears

This sweet and savoury cheesecake just works. The creamy Dolcelatte pairs beautifully with the boozy, sweet poached pears.

Hands-on time 30min, plus cooling. Cooking time 1¼hr. Serves 12 FOR THE BASE 75g (3oz) unsalted butter, melted, plus extra to grease 175g (6oz) digestive biscuits 25g (1oz) Parmesan, finely grated FOR THE FILLING 350g (12oz) full-fat cream cheese 150g (5oz) crème fraîche 200g (7oz) Dolcelatte, rind removed 4 medium eggs, beaten 2tbsp runny honey FOR THE POACHED PEARS 6 conference pears, peeled 750ml bottle dry white wine 4tbsp runny honey 2 rosemary sprigs

1 Lightly grease a 20.5cm (8in) round springform tin and line base with baking parchment. Whizz biscuits in a food processor until crushed. Add Parmesan, butter and ¼tsp fine salt and whizz to combine. Empty into prepared tin and press to level with the back of a spoon. Chill until needed.

2 Preheat oven to 140°C (120°C fan) mark 1. Clean food processor bowl.

Whizz cream cheese, crème fraîche and Dolcelatte until smooth. Add eggs, honey and ¼tsp fine salt; whizz until combined. Scrape into tin and cover tin with foil.

3 Bake for 1¼hr, removing foil for final 15min, until golden with a slight wobble in the centre when tin is gently tapped.

4 Meanwhile, lay pears in a pan that fits them snugly. Pour over wine and top up with water to just cover. Add honey and rosemary, cover with a lid. Bring to a simmer, then cook for 20-25min, until tender. Cool in syrup then carefully remove pears to a board and discard rosemary. Boil poaching liquid over high heat until reduced and syrupy, about 30min. Cool.

5 Leave cheesecake to cool completely in tin. Quarter and core the pears. Serve in their syrup with the cheesecake. PER SERVING 403cals, 9g protein, 29g fat (17g saturates), 21g carbs (15g total sugars), 2g fibre GET AHEAD Make cheesecake up to 3 days ahead. Cool, cover and chill. Poach pears up to a day ahead. Chill in their reduced syrup. Serve at room temperature.