How much do you want to eat this cheesecake right now!? I’m sharing another baking recipe with you all for tonight’s GBBO! Last week I shared my Cinnamon Loaf Afternoon Treat recipe which I chose as my bread week bake. This week it’s dessert week and one of my favourite desserts is a cheesecake! A cheesecake wins at every party, dinner or get together but I also love a pear crumble during the autumn winter season. So I have combined the two together and the flavours of this cheesecake resemble that of a perfect cinnamon pear crumble.
Cheesecake originates from Ancient Greece and the island of Samos. I read that historians believed it was served to Olympians to give them energy – if you are Greek/Turkish or know someone who is, then you know how much we love our cheeses, so this doesn’t surprise me at all. Whoever that person was all those thousands of years ago that decided to make it into a cake, I thank you!
This recipe may look a lot but actually its quite easy to make, even with a tiny little bit of baking. Trust me it will be worth it!
So here is my Pear Crumble Cheesecake recipe…
Pear Crumble Cheesecake
A delicious combination of two great puddings - a cheesecake & an autumnal style pear crumble
Cheesecake and Base
- 300 g Plain Digestive Biscuits
- 150 g Unsalted Butter
- 500 g Mascarpone
- 150 g Icing Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 170 ml Fresh Double Cream
- 330 g Seasonal Pears
- 50 g Organic Coconut Sugar
- 60 g Plain Flour
- 30 g Caster Sugar
- 30 g Unsalted Butter
- 1 tbsp Toffee Sauce
Preheat fan oven to 180 degrees
In a food processor grind the digestive biscuits
Melt the unsalted butter in the microwave for 30 seconds or so and in a bowl combine the biscuit and melted butter and mix well
In a round 8 inch non-stick springform pan, add the biscuit and flatten until smooth and level with the back of a tablespoon. Place into the fridge to chill while you carry on with the rest of the cheesecake
(If like me you don't actually have a springform pan then a normal round 8 inch tin will do as long as it is deep. Use a little parchment paper cut to fit the inside of the edges and the bottom, this will make it easier to remove from the pan when ready)
Peel, wash and cut up the pears into small chunks and add to a saucepan with the coconut sugar over a medium heat. Cook until soft and the coconut sugar has started to thicken into a light syrup (10-15 minutes) then add a couple of splashes of water, stir and remove from the heat
Using a sieve and a clean bowl, drain the sautéed pear into the sieve and leave to cool while letting the bowl catch all the coconut syrup, leave to one side
In another bowl add the unsalted butter, plain flour and sugar and using your thumb and fingers prepare the crumble mix - do this until the crumble resembles breadcrumbs
Line a small baking tray with some parchment paper and pour the crumble mix and level out - bake in the oven for 10 -15 minutes or until the crumble topping has turned a light golden brown colour - remove and leave to cool in a bowl
Cover the crumble, pear and syrup with some cling film and refrigerate until needed
In a large mixing bowl add the mascarpone, icing sugar, vanilla extract, ground cinnamon and double cream and using a hand whisk, whisk together until combined well
Spoon the whole amount of cheesecake mix on top of the biscuit base and slowly smooth the top until it covers all of the pan
Refrigerate for a minimum 6 hours or over night
Once you are ready to assemble the cheesecake, remove everything from the fridge and slowly remove the cheesecake from the pan carefully and place on to on a dinner plate or serving plate
Spoon onto the sautéed pears, sprinkle over as much of the crumble as you desire
Add a tablespoon of toffee sauce to the coconut syrup and mix well, drizzle over the whole top of the cheesecake and serve
Keep refrigerated for up to 3 days
What is your favourite dessert to eat and make?
For more of my baking recipes & healthy meals click here.