Wine, cheesecake & chocolate is our kind of threesome. 🍷🍰🍫
For the poached pears
5 pears, peeled
3 cups fruity red wine, such as Beaujolais
1 tsp vanilla paste
1/2 cup sugar
2 cinnamon sticks
2 bay leaves
For the crust
2 cups chocolate cookie crumbs
7 tbsp butter, melted
For the chocolate cheesecake
3 1/4 cups dark chocolate, coarsely chopped
3 tbsp boiling water
2 tbsp gelatin powder
3 cups cream cheese, softened
1/3 cup superfine granulated sugar
For the chocolate glaze
1 cup dark chocolate, 70%
1/4 cup butter
Make the poached pears: In a pan over medium heat, add the wine, sugar, vanilla paste, cinnamon sticks, and bay leaves; bring to a simmer. Add the pears and cook for 15 to 20 minutes, or until a knife slides easily into the flesh.
Remove the pears from the liquid and turn the heat up underneath the pan so that the wine reduces and becomes slightly syrupy. Allow the liquid to cool down, then pour the liquid over the pears in a bowl. Place the bowl in the fridge until needed.
Make the base: Preheat oven to 350 degrees. Line the base of a 9-inch springform pan with parchment paper.
In a large bowl, combine cookie crumbs and butter until moistened and mixed through. Press the crust into bottom of the pan.
Bake crust for 10 minutes. Once baked, allow to cool.
Make the chocolate cheesecake: In a heatproof bowl over a saucepan of simmering water, melt the dark chocolate. Remove from heat.
In a small tempered glass bowl, add the boiling water. Sprinkle over the gelatin. Stir until gelatin dissolves.
In a mixing bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Next, add the gelatin mixture. Stir until well combined. Then add the chocolate to the cream cheese mixture and combine.
In the prepared pan, pour the cheesecake mixture and place pears into the mixture, pushing them down to the bottom. Knock the cheesecake on the surface if you need it to spread out to the sides, and try not to touch the top.
Place the cheesecake into the fridge for at least 4 hours.
Make the glaze: In a pan over low heat, melt the chocolate and butter. Pour into a separate bowl and allow to cool to about 90 degrees.
Remove the cheesecake from the fridge and pour the chocolate into the center of the cheesecake. Allow to spread out around the edges and drip down the side and around the edge of the cake.
Serve, and enjoy!