Ginger & Pear Cheesecake Recipe
Life tastes better after a slice of cheesecake!
Say cheese to five glorious reasons to bake cheesecake. Actually, who are we kidding we only need one reason - it's delicious! When you're looking to enjoy something rich and decadent such as cheesecake, turn to a cuppa of black tea as well. The slight astringency of black tea will make this desert pop!
Ginger & Pear Cheesecake
Ingredients
- 6 tbs. unsalted butter, melted
- 1 ½ cups crushed ginger nut biscuits (approx. 40)
- 3 small ripe pears (any kind), peeled, cored, and thinly sliced
- ¼ tsp. ground ginger
- 1 tsp. ground cinnamon
- 450 grams cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- 2 tsp. brown sugar
- 1 x tablespoon
- 2 large eggs, at room temperature
- 3 teaspoons vanilla extract
- 1 cup sour cream, at room temperature
Directions
Preheat oven to 180°. Gently toss 1 of the pears (slices) in cinnamon and brown sugar, layering them on a lined greased baking tray until golden brown. Put aside. In a medium bowl, combine the butter and crushed ginger nut biscuits. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides and bake for 20 minutes. Allow to cool. In a small bowl, gently toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes, adding in 1 cup of the sugar and then continue beating for a further 2 minutes. Add in the eggs, one at a time, and mix until combined. Stir in 2 teaspoons of vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer the pan to a wire rack, but leave the oven on. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and gently place the baked pears on top and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
Every good story begins with a great cuppa, and the Madura adventure started back in 1978 in the hills of Clothiers Creek, north of Byron Bay. As a family-owned farm, we are committed to remaining 100% Australian owned and operated – after all, our community and employees are the backbones of our business. We welcome you to discover Madura Tea or contact us for more information.
