Pear & Ginger Cheesecake
Submitted by happyzhangbo
Pear and ginger cheesecake bakes a granola crust around a filling of simmered pears, crystallized ginger, and a lightened cottage-and-cream-cheese base. A cozy holiday dessert with less heft than classic cheesecake.
YIELD
12 servingsPREP
15 minCOOK
2⅓ hrsREADY
3 hrsPear and ginger cheesecake is the lighter holiday cheesecake for anyone who finds the traditional version too heavy. Chopped pears and crystallized ginger simmer together until soft and fragrant, then get pureed straight into the filling. That builds the fruit flavor into the cake itself rather than parking a fruit topping on top.
The base is doubled up: low-fat cottage cheese blended smooth with cream cheese gives the same tang and body as a classic New York cheesecake with noticeably less fat. The crust is the clever part, ground granola pressed into the pan bottom and sides for a warm, oat-and-honey-flavored shell that shatters under a fork. A few quick raps on the counter before baking shake granola bits onto the top for a built-in decorative edge.
The crystallized ginger punches through the whole thing with a warm, peppery bite that plays against the mellow pear. Serve with a simple dollop of whipped cream or a drizzle of caramel.
Chef Tips
- Use ripe but not mushy pears. Bartlett and Anjou both hold their shape during the simmer while still softening into a puree.
- Cool the pear mixture before adding the dairy. Hot fruit can seize the cream cheese into stringy lumps.
- Don’t skip the low-and-slow oven-off cooling. Cheesecakes crack when they swing from hot oven to cold counter. Gradual cooling keeps the surface smooth.
Variations
- Swap pears for roasted apples with a cinnamon stick for a fall-leaning version.
- Stir ½ cup of crumbled amaretti cookies into the granola crust for an almond warmth.
- Top with a glossy caramel sauce and a few slices of fresh pear right before serving.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Coat a 9-inch springform pan with cooking spray or greased with butter
Add pears, ginger and water in a medium saucepan, bring to a simmer over medium heat.
Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 12 to 16 minutes.
Meanwhile, finely ground granola in a food processor.
Transfer granola mixture into the prepared pan, turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.
Add the pear mixture into a food processor, process until a coarse paste forms, scraping the sides of the bowl.
Let cool for 10 minutes.
Stir in cottage cheese and cream cheese, mix until combined.
Add both of sugars, mix until smooth, scraping the sides.
As the processor running, add eggs one at a time.
Add flour and vanilla, mix until creamy.
Pour the batter into the prepared pan.
Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.
Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes to 1 hour.
Turn off the oven off.
Let the cheesecake say in the oven for 30 minutes, then let the door ajar and allow the cheesecake stay in the oven for another 30 minutes.
Remove the cheesecake from the oven onto a wire rack to cool for 1½ hours.
Cover with plastic wrap and refrigerate for at least 6 hours or over night.
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