PEAR CHEESECAKE

Ingredients

Chocolate Sable

75 grams (2.65 ounces) butter
85 grams (3.00 ounces) almond flour
45 grams (1.60 ounces) all-purpose flour
20 grams (0.70 ounces) cocoa powder
55 grams (1.95 ounces) powdered sugar
45 grams (1.60 ounces) butter (for mixing with crumbs)

Cheese Base

170 grams (6.00 ounces) powdered sugar
135 grams (4.75 ounces) heavy cream
650 grams (22.95 ounces) cream cheese
2 large eggs
2 large egg yolks
zest from 1 lime

Pears

4 peeled pears
juice from 1 lime
100 grams (3.55 ounces) water
75 grams (2.65 ounces) butter
120 grams (4.25 ounces) sugar
2 grams (0.05 ounces) gelatin
vanilla (to taste)

Equipment

Stand Mixer
Essential for achieving a smooth mixture for your chocolate sable and cheese base. If you don't have one, a hand mixer could be your best friend!
Baking Sheets
Use a quality non-stick baking sheet for hassle-free baking. Line with parchment paper for best results.
Springform Pan
A springform pan makes it easy to unmold your cheesecake without a hitch. Aim for one that’s 18 cm in diameter.
Saucepan
Perfect for poaching the pears. Ensure it's large enough to hold all ingredients comfortably.
Blender
For grinding your baked sable into crumbs. Any strong blender should do the job efficiently.
Cooling Rack
A must for cooling your baked sable and cheesecake evenly, preventing soggy bottoms!

Instructions

Step 1

1. Preheat your oven to 180°C (356°F). In a mixer bowl, combine the chopped chilled butter, sifted flour, cocoa powder, and powdered sugar. Mix until smooth. Place the mixture on a parchment-lined baking sheet and bake for about 15 minutes. Allow it to cool, then grind it in a blender with the melted butter. Tip: Make sure the butter is properly chilled for the best texture.

Step 2

2. Place the crumbs in a mold (18 cm or 7 inch in diameter) lined with parchment paper, and freeze. Bake the shortcrust base at 180°C (356°F) for another 10 to 15 minutes, then refrigerate. Tip: Press the crumbs firmly into the mold to create a uniform base.

Step 3

3. For the cheese base, whisk together all the ingredients at room temperature: powdered sugar, heavy cream, cream cheese, eggs, egg yolks, and lime zest. Pour the cheese mixture onto the shortcrust base. Tip: Ensure all ingredients are at room temperature to avoid lumps.

Step 4

4. Preheat your oven to 130-140°C (266-284°F). Bake the cheesecake for 100-130 minutes with a baking sheet filled with water placed underneath the mold. Tip: The baking sheet with water creates steam, preventing cracks in your cheesecake.

Step 5

5. For the pears, place the peeled pears, lime juice, water, butter, sugar, gelatin, and a bit of vanilla in a saucepan. Boil for 25 minutes, then add the butter and gelatin. Pour the mixture on top of the cheesecake and refrigerate for 6 to 7 hours in the mold. Tip: Stir the mixture occasionally to ensure even cooking.

Step 6

6. Bon Appetit! Enjoy your delicious cheesecake with poached pears.

Servings

Ah, the joy of serving up a slice of this masterpiece! For an elegant touch, place a thin slice of pear on each serving plate, drizzling a bit of the vanilla-scented syrup over the top. Add a dollop of whipped cream on the side for an extra layer of indulgence. If you're feeling a bit adventurous, garnish with a sprinkle of finely chopped crystallized ginger to jazz up the flavors. Want to make it more occasion-appropriate? Pair each slice with a glass of crisp white wine or a fruity dessert wine. At family gatherings, a scoop of vanilla ice cream next to this cheesecake turns it into a showstopper for kids and adults alike. For a winter twist, a chai latte or hot spiced tea alongside can transform this dessert into a comforting end to any meal. Let's not stop there! Get creative by adding a thin layer of dark chocolate ganache between the base and cheese layer. This slight touch won't just enhance the visual appeal but will also add an extra depth of taste, surprising and delighting your guests.

Variations

Making a gluten-free version of this cheesecake is quite straightforward. Swap out the regular flour in the chocolate sable with your favorite gluten-free flour blend. Ensure to double-check all other ingredients for any hidden gluten sources. To make it vegan, replace the butter with a plant-based butter, use a vegan cream cheese alternative, and substitute eggs with either flaxseed eggs or a commercial egg replacer. For the cream, opt for coconut cream or a thick plant-based cream. The gelatin can be replaced with agar-agar. The end result will be just as delightful and enjoyable, keeping everyone happy and satisfied!

Faq

Why did my sable crust turn out too crumbly?
Your sable crust might be too crumbly if the butter was overmixed or if the dough wasn’t chilled properly before baking. Ensure to follow the steps precisely for that perfect crunch.
How do I know when the cheesecake is done baking?
The cheesecake should be slightly jiggly in the center when gently shaken. It will firm up as it cools down.
Can I use a different fruit instead of pears?
Absolutely! Poached apples, plums, or berries can be fantastic substitutes, offering different flavor nuances.
What’s the best way to prevent cracks in my cheesecake?
Always bake your cheesecake in a water bath and avoid overmixing the batter. Additionally, let it cool gradually rather than abruptly removing it from the oven.
How long can I store this cheesecake?
You can refrigerate the cheesecake for up to 5 days. Ensure it’s covered well to prevent it from drying out or absorbing other fridge odors.
Can I freeze the cheesecake?
Yes, you can freeze it for up to a month. After sufficient chilling, wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.