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Gingernut cheesecake tart with sticky maple pears
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Prep Time:
385 minutes
Cook Time:
15 minutes
Total Time:
400 minutes
Impressive creamy cheesecake for a show-stopping dessert at any dinner party.
Ingredients:
  • 1 1/2 x 250g packets gingernut biscuits
  • 125g butter, melted
  • 40.00 gm water, boiling
  • 300ml thickened cream
  • 375g cream cheese, softened
  • 70.95 gm caster sugar
  • 54.00 gm maple syrup
  • 300ml thickened cream, whipped, extra
  • 59.40 gm brown sugar
  • 111.38 gm maple syrup
  • 83.33 gm thickened cream
  • 3 pears, peeled, quartered lengthways, cored
Instructions:
  • Prepare a 4cm-deep, 24cm round loose-based fluted flan tin by greasing it generously.
  • Pulse biscuits in a food processor until finely ground. Mix in butter until well combined. Press the mixture onto the base and sides of the tin. Chill in the refrigerator for 30 minutes.
  • In a small heatproof jug, gently sprinkle gelatine over boiling water. Use a fork to whisk until the gelatine is completely dissolved. Allow it to cool before using.
  • In an electric mixer, whip cream until it forms soft peaks. In another bowl, beat together cream cheese, sugar, and maple syrup until smooth. Mix in the gelatin mixture, then gently fold in the whipped cream. Transfer the mixture into the prepared tin and chill in the refrigerator for 6 hours until set.
  • Prepare the Maple Caramel Pears by melting butter, sugar, maple syrup, and cream in a large frying pan over medium heat until combined. Simmer the mixture, add the pears, and cook for 4 to 5 minutes until just tender. Transfer pears to a heatproof bowl. Continue simmering the sauce for 3 to 4 minutes until slightly thickened. Let cool before using.
  • Right before serving, add a generous dollop of whipped cream on top of the cheesecake. Arrange the pears on top and drizzle with the sauce. Enjoy your delicious dessert.

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