This unusual cheesecake can stand in for a cheese plate after dinner. Drizzle with a little honey or a few drops of Rubio Aged Balsamic Vinegar, if desired.
Ingredients:

• 8 ounces Polenghi Mascarpone, room temperature
• 4 ounces Gorgonzola Dolce, room temperature
• Salt, freshly ground pepper
• 1/3 cup chopped walnuts
• 1 ripe pear, peeled and thinly sliced
• Alce Nero Eucalyptus or Forest Honey, or Rubio Aged Balsamic Vinegar to drizzle

Mix the cheeses together with a fork until well-combined.
Season with salt and pepper.
Place a 6-inch metal ring or biscuit cutter  on a serving platter and fill the bottom with the walnuts.
Cover the walnuts with a layer of pear slices.
Then spoon in the cheeses, pressing down and smoothing the top.
Remove the ring.
Drizzle honey or Rubio on top, if desired.