Preparation

1. To make the oatcakes, pre-heat oven to 220^oC / Gas 7 / 425^oF.
2. Sift the flour, bicarbonate of soda and salt into a bowl and melt the butter on the hob.
3. Mix the oatmeal into the dry ingredients then add the melted butter with a round-bladed knife. Pour in enough boiling water to form a dough.
4. Roll out thinly, cut to shape and bake on a greased tray for 15 mins then leave to cool (10 minutes).
5. Put the chopped pear into a pan with a little water and place over a low heat until the pear starts to break down into a puree.
6. Melt the butter in a separate pan. Meanwhile crush the oatcakes and place in a bowl. When the butter has melted pour over the crushed oatcakes and mix together until all the oatcake bits are covered in butter.
7. Place the presentation rings onto a baking tray lined with silicone paper and press the oatcake mixture down into the bottom of the rings. Make sure you spread the mixture evenly across the bottom to make a thin base. This is roughly about 1 dessertspoon for each ring.
8. Once the pears have softened add the Poire William liqueur and reduce a little. Then blend the pear with a hand blender until the mixture is smooth and there are no lumps. Once this is done, spread some of the mix on top of the oatcakes in the presentation rings, again making sure to spread the mixture evenly.
9. Next place the cream cheese into a bowl along with the mascarpone and mix until both cheeses are combined. Then crumble the Lanark Blue into the mixture in smallish bits and mix through. Then mix in the chopped chives and the beaten egg and combine together well.  
10. Spoon the mixture into the presentation rings on top of the pear puree, filling the rings right up to the top. Then place in a pre-heated oven for 10 – 15 mins or until the cheesecakes have a slight brown colour on top but the mixture still wobbles a little when nudged. Take out and cool.
11. To serve, use a palate knife to lift the cakes and rings onto separate plates. Run a knife around the edges of the presentation rings to loosen the mixture and lift off the rings gently making sure not to damage the cheesecakes. Serve garnished with a couple of chive stalks.
12. Whisk together the salad dressing ingredients and use it to dress the lamb’s lettuce leaves.