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–+ servings

Ginger Pear Cheesecake

Olguta - Pastry Workshop
This ginger pear cheesecake is so delicious and moist, creamy and fragrant!
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Rezultat -1 18cm

Ingrediente
 

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

Instructiuni

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.
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