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Baked pear and ginger cheesecake

Name: Baked pear and ginger cheesecake
Yield: 10
Ingredients: 250 g Gingernuts; 100 g Butter, melted; ½ cup Caster sugar; 3 Tbsp Crystalised ginger, finely chopped (Main); 500 g Pears, poached and well drained (Main); 750 g Cream cheese, at room temperature (Main); 1 cup Sour cream; 4 large Eggs; 1 tsp Vanilla essence

for 10 people

Jan Bilton

Food writer and cookbook author.

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250 g	Gingernuts
100 g	Butter, melted

½ cup	Caster sugar
3 Tbsp	Crystalised ginger, finely chopped (Main)
500 g	Pears, poached and well drained (Main)
750 g	Cream cheese, at room temperature (Main)
1 cup	Sour cream
4 large	Eggs
1 tsp	Vanilla essence

Preheat the oven to 180C. Lightly grease a 23cm springform cake pan. Completely enclose the outside of the pan with a large sheet of foil. Press it firmly onto the pan.
Crush the gingernuts finely, preferably in a food processor. Combine with the butter and press evenly onto the base of the pan. Bake for 10 minutes. Remove and cool.
To make the filling, place the caster sugar and chopped ginger in a food processor. Blend until smooth. Add the pears and whizz until smooth.
Place the cream cheese in a large bowl. Whip with an electric beater, until fluffy. Beat in the sour cream. Gradually add the pear mixture. Slowly beat in the eggs. Add the vanilla.
Pour into the pan. Place in a large roasting dish. Pour in enough boiling water to come halfway up the sides. Bake for 1 hour 10 minutes or until the centre is almost set. Remove from the oven, stand for 5 minutes then carefully lift the pan onto a wire rack. Remove the foil. Cool slightly then refrigerate the cheesecake covered loosely with foil. Refrigerate for at least 12 hours to set.
The top can be garnished with whipped cream or 2 brandy snaps dusted with icing sugar.

Pears partner beautifuly with chocolate. For an impressive garnish, check out Ray McVinnie's video on'How to make chocolate shards'.