The passion for cheese cake for all seasons, at least in my house, and so today I present you a spicy cheese cake with pears and cinnamon. I know that this is a dessert that is at its best with a compote of strawberries or red fruit (try to believe the recipe of the STRAWBERRY CHEESECAKE, even in VIDEO RECIPE), with a slightly acidic fruit as apricot or with caramelized lemon.
But in the fall you do? It makes the cheese cake with a compote spiced from pears, cinnamon, star anise, cardamom and cloves. autumn and warm flavors that marry well with the scent of vanilla and cream with the extra touch of muscovado I used for the base. In addition, It is a sweet extremely simple and I'm sure will be appreciated by all, young and old. You know the saying on pears, cheese and farmer? And if you love this fruit so used in pastry, have a look to all my DESSERT WITH PEARS. Cakes, Tarts, Panna cotta, refined breakfast cakes and desserts. And now I'll leave you to your cheesecake fore and cinnamon, Have a nice day!
FOR THE DOUGH:
250 grams Type Grand Cereal biscuits
150 grams of butter
120 grams of muscovado or brown
600 grams of Philadelphia
150 grams of sugar
3 whole eggs
100 grams of cream
20 grams of corn starch
the juice of half a lemon
1 teaspoon natural vanilla extract
a pinch of salt
MADE FOR PEARS:
three Williams pears at the right point of ripeness
the juice of an organic orange
30 grams of muscovado
50 grams caster sugar
cinnamon as required
1 piece of star anise
a cardamom seed engraved
For the cheesecake with stewed pears spicy, Preheat the oven to 180 degrees static. For the base of the cheesecake blend in the mixer biscuits and muscovado sugar (or the cane if you do not find the muscovado) until they are completely crushed. Melt the butter in a pan and add to cookies to obtain a homogeneous mixture. Grease the baking tray, pour the mixture and level on the bottom and on the sides with the help of a spatula, making it adhere well. Put the pan in the refrigerator for at least an hour.
For the cream cheesecake with stewed spiced pears a bowl fitted with electric whisk the eggs with the sugar and vanilla until mixture is smooth, add cheese and then slowly, stirring constantly, lemon juice, the starch, salt and cream. Pour the cream into the Pan and bake at 180 degrees for 30 minutes. Then turn down the oven to 160 degrees and cook for another 30 minutes. Allow to cool.
For compost: Wash and slice the pears. Put them in a pan with the sugar cane, granulated sugar and spices, then cook everything on high heat until the pears will not begin to caramelize. Then combine the orange juice and continue cooking, always on medium-high heat, until it has formed a dense composed. Remove the anise, cloves and cardamom berry and allow to cool the pear compote. Pour the cooked fruit cheesecake on and leave the cheesecake at least two hours before serving. I suggest you prepare the cheesecake with stewed spiced pears with one day in advance: the flavors are blended to perfection and eat it will be a pleasure. Bon appétit!