Cream cheese cake with baby pears

Ingredients for 1 servings:

• 2 small cans of pears (baby pears, 425 g each)
• 200 g biscuits, wholemeal
• 100 g butter, soft
• 600 g double cream cheese
• 300 g natural yogurt
• 3 tbsp lemon juice
• 2 bags of cake glaze, clear
• 100 g sweetener (Sucolin or Sukrin)
• 200 ml water
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

on wholemeal biscuit base (almost sugar-free)

Halve the pears lengthwise and let drain for about 2 hours. Chop the biscuits into small pieces in a food processor or crush them with a rolling pin in a tightly sealed freezer bag. Take 2 tablespoons of the biscuit crumbs for decoration and set aside. Knead the rest with the butter into crumbles. Press these into a springform pan and pull up a small edge. Let set in the refrigerator. Mix the cream cheese, yogurt and lemon juice with a mixer. Bring the cake glaze, Sucolin and water to a boil in a saucepan and stir into the cream. Spread 1/3 of the mixture over the base, place the pears on top (leave 12 pears for garnishing). Pour the rest of the cream into the springform pan and smooth it down. Let set in the refrigerator for about 3 hours. Spread the reserved biscuit crumbs about 5 cm wide around the edge of the cake. Leave a space in the middle. Arrange the pear halves on top. Sprinkle the center of the cake with pistachios. Sukolin is available in health food stores, Sukrin in pharmacies or online.