Cheesecake Dessert
with elderberry-pear compote & biscuit

Ingredients

• 250 g pear, cored and peeled
• 100 ml elderberry juice
• 20 g sugar
• 1 kg frischli Cheesecake dessert
• 40 g sponge cake, light-coloured

Preparation

1. Finely dice the pears and heat with the elderberry juice and sugar. Simmer for about 20 minutes and leave to cool.
2. Portion the frischli Cheesecake dessert into glasses.
3. Spread the elderberry and pear compote on top.
4. Cut the sponge cake into cubes and garnish the desserts with them.