Cheesecake with pears and Anvey Zion light blueberry confiture

Ingredients

Ingredients (16 servings)

For the cake

• 800 g cream cheese 5%
• 4 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons light blueberry confiture of Anvey Zion
• 3/4 cup unroasted cashews

For the coating

• 4 tablespoons light blueberry confiture of Anvey Zion

Preparation

• Heat an oven to a low heat of 120-130 degrees Celsius.
• Mix the eggs with the cream cheese in a mixer to create a smooth mixture.
• Add the vanilla extract to the light blueberry confiture and mix to create a smooth puree.
• Take a round springform pan (24/6) and spread the cashews in the bottom.
• Pour the cheese batter and eggs on it.
• Bake for about an hour and a half until the cake rises a little, cracks are form in it and it is brown at the edges.
• Take out and put in the fridge overnight.
• Remove from the fridge, spread the light blueberry confiture on top, cut into quarters and then into 16.
• Serve on individual plates.