I don’t know why it’s been this long since my last cheesecake. I just forgot how tasty and creamy a dessert like this can be! And that is too bad because my son absolutely loved this cheesecake, so much as to say it tops off chocolate! Imagine that – a cheesecake is better than a bar of chocolate! Hard to believe, I know, but hey, it’s his words and I trust his taste on this one!

This ginger pear cheesecake was a total hit with my little family. We loved the soft, melt-in-your-mouth filling, the crisp crust, the heavenly topping and the oh-so-delicious sugar syrup poached pears. Such a simple dessert and yet one that impresses on all levels! It looks great, you can cut into it and get beautiful slices and more importantly, it tastes like a piece of heaven!

Ginger Pear Cheesecake

This ginger pear cheesecake is so delicious and moist, creamy and fragrant!

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Servings: 1 18cm

Author: Olguta - Pastry Workshop

Ingredients

Reconstructed pate sucree:

• 75 g butter softened
• 30 g powdered sugar
• 1 egg
• 30 g almond flour
• 150 g all-purpose flour
• 1 pinch salt
• ------------------
• 40 g butter melted

Cream cheese filling:

• 400 g cream cheese
• 90 g powdered sugar
• 1 egg yolk
• 2 whole eggs
• 1 1/2 teaspoons vanilla extract
• 55 ml heavy cream

Topping:

• 120 ml heavy cream
• 15 g powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon freshly grated ginger

Poached pears:

• 3 medium-size pears peeled and cored
• 700 ml water
• 180 g white sugar
• 1 cinnamon stick
• 2 cardamom pods crushed
• 1 star anise

Instructions

Deconstructed pate sucree:

• Mix the butter with 30g powdered sugar in a bowl until creamy and pale.
• 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.
• 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.
• 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.
• Transfer the mixture into an 18cm diameter cake ring or pan.
• Press the pate sucree well to form an even layer at the bottom of the ring/pan.
• Place aside until needed.

Cream cheese filling:

• Mix the cream cheese and powdered sugar in a bowl for 5 minutes.
• Add the egg yolks and eggs and mix well then stir in the vanilla and stream in the heavy cream.
• Pour the filling over the pate sucree base.
• Bake the cheesecake in the preheated oven at 260F for 1 1/4 hours.
• When done, turn the oven off and allow the cheesecake to rest in the oven for 15 more minutes.
• Remove from the oven and allow to cool down in the ring/pan.

Topping:

• Whip the cream with the sugar and vanilla in a bowl until stiff.
• Add the ginger and mix well.

Poached pears:

• Combine the water, sugar and spices in a saucepan. Bring to a boil.
• Peel and core the pears then carefully drop them in the hot syrup.
• 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:

• Remove the cheesecake from the ring/pan and place it on a serving board.
• Top with the ginger whipped cream and finish of with poached pears.
• Spun sugar can be a great decoration to make just before serving.

Notes

Make the pears a day ahead and allow them to cool down and infuse in the spiced sugar syrup.

Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!

ROMANIAN

In copilarie, branza era rezervata pentru placinta, placintele si mamaliga cu branza. Cheesecake-ul e o nascocire mult mai recenta, dar una care ne-a prins in mrejele ei. Cremos, onctuos si mai mult decat delicios, un cheesecake e un desert relativ usor de facut si impresionant, mai ales cand il finisezi cu o smantana batuta si cateva pere posate. Minune dulce a cofetariei!

Cheesecake cu pere si ghimbir

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Author: Olguta - Pastry Workshop

Ingredients

Pate sucree reconstruit:

• 75 g unt temperatura camerei
• 30 g zahar pudra
• 1 ou
• 30 g faina de migdale
• 150 g faina alba cernuta
• 1 praf de sare
• -----------------
• 40 g unt topit

Umplutura:

• 400 g crema de branza
• 90 g zahar pudra
• 1 galbenus
• 2 oua intregi
• 1 1/2 lingurite extract de vanilie
• 55 ml smantana pentru frisca

Topping:

• 120 ml smantana pentru frisca
• 15 g zahar pudra
• 1/2 lingurita extract de vanilie
• 1/2 lingurita ghimbir proaspat ras

Pere posate:

• 3 pere medii coapte dar ferme
• 700 ml apa
• 180 g zahar alb
• 1 baton scortisoara
• 2 pastai cardamom
• 1 stea anason

Instructions

Pate sucree reconstruit:

• Mixati untul cu zaharul pudra intr-un bol pana devine cremos.
• Adaugati oul si faina de migdale si mixati bine, apoi incorporati faina si sarea. Mixati pana sunt bine combinate apoi intindeti aluatul intre doua foi de copt.
• Dati la rece pentru 30 minute apoi coaceti in cuptorul preincalzit la 180C pentru 15-18 minute sau pana devine auriu.
• Lasati sa se raceasca in tava apoi transferati intr-un robot de bucatarie si pulsati pentru a faramita.
• Adaugati untul topit apoi transferati amestecul intr-o tava sau inel de tort de 18cm diametru si presati in tava pentru a obtine un strat uniform.

Umplutura:

• Mixati crema de branza cu zaharul 5 minute.
• Adaugati galbenusul si ouale apoi vanilia si smantana in fir subtire.
• Turnati compozitia peste crusta.
• Coaceti in cuptorul preincalzit la 130C pentru 1 1/4 ore.
• Inchideti cuptorul si mai lasati cheesecake-ul in cuptor pentru inca 15 minute.
• Lasati sa se raceasca in tava.

Topping:

• Mixati smantana cu zaharul pudra pana devine ferma.
• Adaugati vanilia si ghimbirul ras.

Pere posate:

• Combinati apa, zaharul si condimentele intr-un vas. Dati in clocot.
• Curatati perele de coaja apoi dati-le drumul in lichidul fierbinte.
• Fierbeti la foc mic pentru 30 minute apoi lasati-le sa se raceasca in sirop.

Pentru a asambla cheesecake-ul:

• Asezati prajitura pe un platou.
• Intindeti deasupra un strat de smantana cu vanilie si ghimbir.
• Scurgeti perele si asezati-le deasupra.
• Decorati cu fire de zahar caramelizat daca doriti.

Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!