For The Crust: 150 g digestive biscuits (crushed) 60 g unsalted butter (melted) For The Pear Topping: 2 ripe pears (sliced) 30 g butter 30 g brown sugar 1 tsp cinnamon
400 g cream cheese (softened) 100 g honey 2 large eggs 1 tsp vanilla extract 1 tsp lemon zest
Combine melted butter and crushed biscuits. Chill after pressing into a springform pan.
Smoothly beat together the cream cheese, honey, eggs, vanilla, and lemon zest. Cover the crust with the liquid.
Bake for 40 to 45 minutes at 160°C. Let it cool fully. Cook pears with butter, brown sugar, and cinnamon until they turn golden.
Before serving, place caramelized pears on top of the cheesecake and pour honey over it.