Ingredients
Sponge Biscuit
- 242 grams (8.55 ounces) flour
- 38 grams (1.35 ounces) almonds
- 267 grams (9.40 ounces) eggs
- 7 grams (0.25 ounces) baking powder
- 192 grams (6.75 ounces) sugar
- 60 grams (2.10 ounces) vegetable oil
- 67 grams (2.35 ounces) milk
- 2 grams (0.05 ounces) salt
Caramel Cheesecake with Pecan and Baileys Liquor
- 117 grams (4.15 ounces) eggs
- 30 grams (1.05 ounces) Baileys liquor
- 370 grams (13.05 ounces) cream cheese
- 100 grams (3.55 ounces) sugar
- 90 grams (3.15 ounces) cream (at least 33% fat content)
- 1 gram (0.05 ounces) salt
- 30 grams (1.05 ounces) pear caramel
- 10 grams (0.35 ounces) flour
- 20 grams (0.70 ounces) pecan nuts
Caramel Stewed Pears
- 200 grams (7.05 ounces) pears
- 20 grams (0.70 ounces) pecan nuts
- 150 grams (5.30 ounces) sugar
- 150 grams (5.30 ounces) cream
- 20 grams (0.70 ounces) Baileys liquor
Soaking
- 25 grams (0.90 ounces) sugar
- 100 grams (3.55 ounces) milk
Cake Assembling Crème
- 500 grams (17.65 ounces) cream cheese
- 150 grams (5.30 ounces) powdered sugar
- 150 grams (5.30 ounces) cream (at least 33% fat content)
Covering Crème
- 530 grams (18.70 ounces) cream cheese
- 100 grams (3.55 ounces) powdered sugar
- 180 grams (6.35 ounces) butter (82.5%)
- 50 grams (1.75 ounces) pear caramel
Equipment
- 16 cm (6.3 inch) Mold
This specific mold size ensures your layers are thick and even. Always grease your mold or use parchment paper to avoid sticking.
- Silicone Spatula
Perfect for gently folding ingredients without deflating the airy batter. A must-have for delicate mixing.
- Wire Rack
Helps cool your cake evenly and prevents the bottom from getting soggy. An essential for all bakers.
- Pastry Bag
Ideal for a flawless finish when applying the covering crème. Use different tips for decorative edges.
Instructions
Step 1
Step 2
1. Make sure all the ingredients are at room temperature. Using room temperature ingredients ensures better texture.
2. Sift the flour, almonds, and baking powder together. Add the salt and mix well with a whisk.
3. In a separate bowl, whip the eggs with sugar at high mixer speed until they form a thick, fluffy foam.
4. Gently fold in the dry ingredients in two batches using a silicone spatula, mixing from the middle to the edges.
5. Combine the milk and vegetable oil in another bowl. Add 2-3 tablespoons of the flour mixture and mix until smooth. Add this mixture to the dough.
6. Pour the dough into the prepared ring mold and bake at 160°C (320°F) for 50-55 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary by oven, so keep an eye on it!
7. Cool the sponge on a wire rack, wrap in cling film, and refrigerate for 4-6 hours (preferably overnight). Slice the biscuit into three layers.
Step 3
1. Mix room-temperature cream cheese with sugar and salt until smooth using a silicone spatula.
2. Add eggs one at a time, combining well after each addition.
3. Sift in the flour and mix, then add chopped nuts and Baileys liquor. Mix to combine.
4. Add the cream and mix well.
5. Pour the batter into a prepared ring mold and bake at 120°C (248°F) for 55-60 minutes. The edges should set while the middle remains slightly jiggly.
6. Cool the cheesecake in a slightly open oven for 2 hours, then refrigerate for at least 6-8 hours.
Step 4
1. Melt the sugar to make caramel in a heavy-bottomed saucepan.
2. Add the hot cream carefully (it will bubble up).
3. Add the unpeeled pears cut into cubes and simmer for a few minutes.
4. Cool the mixture and add Baileys liquor. Stir, then refrigerate for at least 12 hours.
Step 5
1. Combine sugar and milk in a thick-bottomed saucepan and bring to a boil.
2. Let it cool down.
Step 6
1. Combine cream cheese and powdered sugar using a mixer at low speed.
2. Add the cream and mix well until smooth.
3. The crème is ready!
Step 7
1. Soften butter by taking it out of the fridge 30-40 minutes before preparation.
2. Whip the butter with powdered sugar until it is white and fluffy.
3. Stir cream cheese on the lowest mixer speed.
4. Combine the whipped butter and the cream cheese, then add pear caramel. Mix well and transfer to a pastry bag.
5. The covering crème is ready!
Step 8
1. Follow this order: sponge biscuit layer / soaking / crème sides / pears / crème / cheesecake / crème / sponge biscuit layer / soaking / crème sides / pears / crème / soaking / sponge biscuit layer.
2. Make sure the soaking liquid is warm. Bon Appetit!
Servings
✨ **Transform your dessert into a centerpiece** by garnishing it with additional caramel drizzle and a sprinkle of finely chopped pecans for that extra crunch. For a luxurious touch, add a few edible gold leaf flakes on top.
🍐 **Pairs beautifully** with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The cold creaminess contrasts perfectly with the rich, decadent cake.
☕ For an afternoon treat that screams sophistication, **serve alongside a hot cup of freshly brewed coffee or a glass of Baileys**. Guests will relish every bite and every sip!
🌟 Lastly, to make the moment truly memorable, consider serving this cake on a vintage cake stand or unique dessert plates. Presentation goes a long way in enhancing the overall experience!
Variations
🍃 **Gluten-Free Variation**: Simply substitute the regular flour with an equal amount of gluten-free baking flour. Ensure your baking powder is gluten-free as well. This keeps the cake moist and delicious without compromising on texture or flavor.
🌱 **Vegan Variation**: Replace all the eggs with an equivalent amount of flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use non-dairy cream cheese and cream. Swap out Baileys for a vegan-friendly cream liqueur, and your cake will still impress with its fantastic taste!
Faq
- Why do my cakes always end up dense and not fluffy?
This can be due to overmixing the batter or baking at the wrong temperature. Ensure you are gently folding in the dry ingredients, and always follow the baking temperature closely.
- What can I do if I don't have a silicone spatula?
You can opt for a regular spatula or even a wooden spoon, but be extra gentle to avoid deflating the batter.
- Can I prepare the components ahead of time?
Absolutely! You can make the sponge, cheesecake, and stewed pears a day in advance and refrigerate them. Assemble the cake on the day you plan to serve it.
- How do I avoid cracks in my cheesecake?
Bake your cheesecake in a water bath and ensure it cools gradually in the oven first. This helps prevent sudden temperature changes that cause cracking.
- How can I make the covering crème smoother?
Ensure your butter is soft and well-whipped before adding to the cream cheese. Mix on low speed to avoid incorporating too much air.
- What’s the best way to slice the cake cleanly?
Use a hot knife! Run your knife under hot water, wipe it dry, and slice. Clean the knife between cuts for the best presentation.
