To save time, you can use a tin of pear quarters in natural juice, but freshly poached pears lend a better flavour and texture. Rachel Allen's Spiced pear and ginger cheesecake SPICED pear and ginger cheesecake is not only a feast for the eyes but is a delicious tasting treat. my subs - I cut the recipe in half, used ginger snaps for graham crackers, 1 T Lemon peel and 1/4 t ground ginger instead of vanilla and almond, Montamore ( semi-hard with a sweet parm flavor) instead of swiss. I love the lighter texture! They enjoyed it! Serve with some reduced poaching liquid poured over each serving. Refrigerate several hours or overnight. Refrigerate the base while preparing the filling. Pour over pears. -
13 Feb 2016
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The texture and different cheese flavor is exciting! up the sides of a greased 9-in. serves 8–10 INGREDIENTS For the Poached pears: 2 large pears 50g caster sugar 100ml water 1 vanilla pod For the Base: 150g digestive biscuits Cool on a wire rack for 10 minutes. They enjoyed it!
springform pan; refrigerate for 30 minutes. Will be making it again soon!!! For the cheesecake base, blitz the digestives in a food processor to fine crumbs, then tip into a bowl. + cooling. 17 Apr 2017, I made this cheesecake for Easter for my inlaws. Set aside. Preparation time: 40 minutes Lightly grease a 23cm round springform … Gently fold into cheese mixture. Walnuts, digestive biscuits and cinnamon are the ingredients in the base. Gradually blend in flour. Do Not Sell My Personal Information – CA Residents, 1-1/2 cups reduced-fat graham cracker crumbs (about 8 whole crackers), 2 cans (15 ounces each) pear halves, drained, 3 packages (8 ounces each) cream cheese, softened. This fruity cake is at its best when made with melting, buttery pears 1 hr and 5 mins . Slice two of the pears and press to the outside of your tin in a regular pattern all the way round. springform pan; refrigerate for 30 minutes. This cake may not be for everyone (in taste) I loved it and so did my husbands family!! I really like how this cheesecake is different from others, and that it is nice and light! 62 ratings 4.6 out of 5 star rating. Carefully remove sides of tin. Press into bottom and part way up the sides of a 23cm loose bottomed or springform tin. For the base: combine digestive biscuit crumbs, sugar, ground walnuts, cinnamon and melted butter. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Bake 60 - 65 minutes or until centre is set. Chilling time: 2 hours. I used the basic recipe and method, but subbed many ingredients according to what I had on hand. Perfect for when pears are in season. Cut three more pears into quarters, removing the core and stalk and lay in a circle on the biscuit base. 85 ratings 4.8 out of 5 star rating. Add the peeled pears and a little water if the level is too shallow. Put the ricotta in a sieve set over a bowl and leave to drain. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 220g finely grated Swiss cheese (such as Emmental). Refrigerate leftovers. The top is decorated with fresh pears and glazed with a redcurrant glaze. Beat cream cheese in large mixing bowl until light and fluffy.