{Ginger Pear Cheesecake}
Reconstructed pate sucree:
  • 75g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 150g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 40g butter, melted
Cream cheese filling:
  • 400g cream cheese
  • 90g powdered sugar
  • 1 egg yolk
  • 2 whole eggs
  • 1½ teaspoons vanilla extract
  • 55ml heavy cream
  • 120ml heavy cream
  • 15g powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated ginger
Poached pears:
  • 3 medium-size pears, peeled and cored
  • 700ml water
  • 180g white sugar
  • 1 cinnamon stick
  • 2 cardamom pods, crushed
  • 1 star anise
Deconstructed pate sucree:
  1. Mix the butter with 30g powdered sugar in a bowl until creamy and pale.
  2. Add the egg and almond flour and mix well then stir in the flour and salt. Mix just until combined then spread the dough between two sheets of paper.
  3. place in the fridge for 30 minutes then bake the dough in the preheated oven at 350F for 15-18 minutes or until golden brown on the edges.
  4. Allow to cool down in the pan then break into pieces and place in a food processor. Pulse until ground then add the melted butter.
  5. Transfer the mixture into an 18cm diameter cake ring or pan.
  6. Press the pate sucree well to form an even layer at the bottom of the ring/pan.
  7. Place aside until needed.
Cream cheese filling:
  1. Mix the cream cheese and powdered sugar in a bowl for 5 minutes.
  2. Add the egg yolks and eggs and mix well then stir in the vanilla and stream in the heavy cream.
  3. Pour the filling over the pate sucree base.
  4. Bake the cheesecake in the preheated oven at 260F for 1¼ hours.
  5. When done, turn the oven off and allow the cheesecake to rest in the oven for 15 more minutes.
  6. Remove from the oven and allow to cool down in the ring/pan.
  1. Whip the cream with the sugar and vanilla in a bowl until stiff.
  2. Add the ginger and mix well.
Poached pears:
  1. Combine the water, sugar and spices in a saucepan. Bring to a boil.
  2. Peel and core the pears then carefully drop them in the hot syrup.
  3. Lower the heat and cook for 30 minutes then turn the heat off and leave the pears in the syrup for at least 1 hour.
To assemble the cheesecake:
  1. Remove the cheesecake from the ring/pan and place it on a serving board.
  2. Top with the ginger whipped cream and finish of with poached pears.
  3. Spun sugar can be a great decoration to make just before serving.
Make the pears a day ahead and allow them to cool down and infuse in the spiced sugar syrup.
Recipe by Pastry Workshop at https://pastry-workshop.com/ginger-pear-cheesecake-cheesecake-cu-pere-si-ghimbir/