Line a small spring
bottom cheesecake tin with aluminium foil.
Crumble 2-3 plum
cake slices and put into a bowl. Add melted butter and mix well. Put this mixture into the tin and spread it evenly. Keep the tin in the refrigerator to set.
Take cream cheese in an other bowl, add condensed milk and whisk. Add vanilla essence and whisk well. Add ⅓ of the whipped cream and fold in gently. Add remaining whipped cream and fold in well gently.
Take gelatin in a small
bowl. Add some cream mixture and mix well. Add the gelatin-cream mixture to the remaining cream mixture and mix well.
Pour the prepared
cream mixture over the cake layer in the tin and tap. Keep the tin back in the refrigerator to set for 4-5 hours.
Discard stem and
bottom of pear, halve and slice thinly.
Remove cheese cake
from the refrigerator. Lightly heat the side edges of the tin with a blow torch and demould the cheesecake on a plate and gently discard the aluminium foil. Place the cheesecake on a serving platter.
Make a fan of sliced
pear and place on one side of cheesecake. Cut the remaining plum cake slice with a medium sized Christmas tree shaped cookie cutter and place it on top of cheesecake.
Decorate with edible
silver balls and edible red stars. Serve.