Follow along with this cooking tutorial on Saed News.
If you're a fan of cheesecakes, let me tell you—this pear and ginger cheesecake will take you straight back to your childhood dreams. It’s one of the most delicious desserts you’ll ever taste. Just imagine a cupcake combining juicy summer pears—rich in antioxidants—and ginger, that fragrant root known as a “medicinal treasure” in Ayurveda due to its various health benefits. The result? A truly unique flavor. Stay with us to learn how to make this cheesecake.
How to Make a Delicious and Calorie-Rich Pear and Ginger Cheesecake
Ingredients
For the base layer:
75 g softened butter
30 g powdered sugar
1 egg
30 g almond flour
150 g flour
A pinch of salt
40 g melted butter
For the cheesecake filling:
400 g cream cheese
90 g powdered sugar
1 egg yolk
2 whole eggs
1.5 tsp vanilla extract
55 ml heavy cream
For the topping:
120 ml heavy cream
15 g powdered sugar
1/2 tsp vanilla extract
1/2 tsp finely grated fresh ginger
For the poached pears:
3 medium pears, peeled and cored
700 ml water
180 g sugar
1 cinnamon stick
2 crushed cardamom pods
1 star anise or clove
How to Make the Pear and Ginger Cheesecake
Base Layer: Mix the butter and 30g powdered sugar well until the mixture becomes light in color and creamy. Add the egg and almond flour, mix again. Finally, sift in the flour and salt, and gently combine—don’t overmix.
Spread the mixture on two baking trays lined with parchment paper. Refrigerate for 30 minutes.
Preheat the oven to 175°C (350°F), then bake the base for 15–18 minutes until the edges turn golden brown.
Let it cool completely, then crumble and pulse it in a food processor. Add 40g melted butter and mix.
Press the mixture into an 18cm (7-inch) springform pan and set aside.
Cheesecake Filling: Beat the cream cheese and powdered sugar for 5 minutes until smooth. Add the eggs and yolk, beat again.
Add the vanilla and cream, mix until combined.
Pour the filling over the crust and bake in a preheated 130°C (265°F) oven for 1 hour and 15 minutes.
Turn off the oven and let it sit inside for 15 minutes, then remove and cool completely on a wire rack.
Topping: Whip the cream and sugar until stiff peaks form. Add the vanilla and grated ginger and mix well.
Poached Pears: In a saucepan, combine water, sugar, cinnamon stick, star anise, and cardamom pods.
Bring to a boil, then add the pears. Lower the heat and simmer for 30 minutes.
Remove from heat and let the pears sit in the syrup for 1 hour.
Assembly: Remove the cheesecake from the pan and place it on a serving plate.
Spread the whipped topping over the cheesecake. Arrange the poached pears on top or beside it.
Since the pears are whole, make sure to remove all seeds from the bottom.
The decorative strand on top is caramel—drizzled thinly from above so that it hardens and forms a delicate pattern.
Note: It’s best to prepare the pears a day in advance.
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