Pear and Ginger Cheesecake
Source of Recipe
Unknown
Recipe Introduction
Absolutely delicious! Don't forget to not use the fan on your oven for cheesecakes and don't over mix.
List of Ingredients
3 - 4 Firm Ripe Pears
1 cup Caster Sugar
2 Tbspn Lemon Juice
350g Ginger Biscuits
3 - 4 Tbspn Ground Ginger
100g Unsalted Butter, melted
500g Cream Cheese, softened
2 Eggs
300g Sour Cream
Whipped CreamRecipe
Brush a 23cm springform tin with a little melted butter and line with baking paper. Sprinkle with flour and shake off any excess.
Peel, core and thinly slice the pears and put them with half the sugar, lemon juice and 1.5 cups of water in a pan. Bring to the boil, lower heat and simmer until the pears are tender but not breaking up. Strain and cool.
Put the buiscuits and half the ginger in a food processor and process until crumbly. Add the butter and mix well. Press into the base and side of the tin and refrigerate for ten minutes.
Preheat the oven to 150C. Process the cream cheese and remaining sugar until light and smooth. Add the eggs and remaining ginger and process. Add the sour cream and process to combine.
Layer the pears on the base and pour over the filling.
Bake for an hour, or until the filling is set. Cool in the tin then refridgerate overnight.
Decorate with piped whipped cream florettes around the top.
Variation: If you love ginger like I do try folding some ginger conserve into the cream filling before pouring in tin.
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