Pear cheesecake with dark chocolate

This light cheesecake is perfect for Sunday afternoon to share with your guests. The pear gives the cake its fruity taste.


- 3 tablespoons of powdered sugar
- 400 g of cream cheese or quark (it should be creamy rather than solid)
- 1 small cup of natural yoghurt
- 4 teaspoons of gelatine
- 250 g of digestive cookies
- 100 g of butter
- 3-4 pears
- 30 g dark chocolate

Pour 4 tablespoons of hot water into a cup or a small bowl and add 4 teaspoons of gelatine. Mix until dissolved. Set aside for cooling down.
Place the cookies in a thick plastic bag and smash them with your fist or with a heavy tool until they look like "sand". Put them in a bowl and mix thoroughly with melted butter. 
Prepare a metal form for the cheesecake. Put the baking paper at the bottom and the cling film on the sides. Pour the cookie mixture and press it evenly forming the bottom of the cake. Put into the refrigerator for a few minutes.
In a separate bowl mix the cream cheese, natural yoghurt and powdered sugar. Then, slowly pour the gelatine mixing at the same time. At the end peel 1 big pear, grate it and add to the cheese mixture. Pour everything over the cookie bottom and put again for a few hours into the refrigerator- preferably for the nighttime. 

Thinly slice the remaining pears and cut them into halves. Place them over the cake starting from the outer circle and finishing in the centre. Melt the dark chocolate and pour some line over the cake.