{Ginger Pear Cheesecake} – Cheesecake cu pere si ghimbir

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}

 

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Author: Olguta - Pastry Workshop

Ingredients:

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

Topping:

• 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

Directions:

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.

Topping:

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.

Notes

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

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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:

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

Umplutura:

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

Topping:

• 120ml smantana pentru frisca
• 15g zahar pudra
• ½ lingurita extract de vanilie
• ½ lingurita ghimbir proaspat ras

Pere posate:

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

Directions:

Pate sucree reconstruit:

1. Mixati untul cu zaharul pudra intr-un bol pana devine cremos.
2. 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.
3. Dati la rece pentru 30 minute apoi coaceti in cuptorul preincalzit la 180C pentru 15-18 minute sau pana devine auriu.
4. Lasati sa se raceasca in tava apoi transferati intr-un robot de bucatarie si pulsati pentru a faramita.
5. 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:

1. Mixati crema de branza cu zaharul 5 minute.
2. Adaugati galbenusul si ouale apoi vanilia si smantana in fir subtire.
3. Turnati compozitia peste crusta.
4. Coaceti in cuptorul preincalzit la 130C pentru 1¼ ore.
5. Inchideti cuptorul si mai lasati cheesecake-ul in cuptor pentru inca 15 minute.
6. Lasati sa se raceasca in tava.

Topping:

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

Pere posate:

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

Pentru a asambla cheesecake-ul:

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

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