Name: Gingernut cheesecake tart with sticky maple pears
Prep time: 6 h 25 min
Cook time: 15 min
Total time: 6 h 40 min
Yield: 8
Ingredients: 1 1/2 x 250g packets gingernut biscuits; 125g butter, melted; 6.00 gm gelatine powder; 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; 40g butter; 59.40 gm brown sugar; 111.38 gm maple syrup; 83.33 gm thickened cream; 3 pears, peeled, quartered lengthways, cored

Step 1

Grease a 4cm-deep, 24cm round (base) loose-based fluted flan tin.

Step 2

Place biscuits in a food processor. Process until fine crumbs form. Add butter. Process until combined. Press mixture over base and side of prepared tin. Refrigerate for 30 minutes.

Step 3

Sprinkle gelatine over boiling water in a small heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.

Step 4

Meanwhile, using an electric mixer, beat cream until just-firm peaks form. In a separate bowl, beat cream cheese, sugar and maple syrup for 2 to 3 minutes or until smooth (see note). Beat gelatine mixture into cream cheese mixture. Fold in whipped cream. Pour into prepared tin. Refrigerate for 6 hours or until filling is firm.

Step 5

Meanwhile, make Maple Caramel Pears; Place butter, sugar, maple syrup and cream in a large frying pan over medium heat. Cook for 2 minutes or until melted and combined. Bring to a simmer. Add pear. Simmer, turning pear in sauce, for 4 to 5 minutes or until just tender. Transfer pears to a heatproof bowl. Simmer sauce for a further 3 to 4 minutes or until slightly thickened. Set aside to cool.

Step 6

Just before serving, dollop cheesecake with extra whipped cream. Arrange pears on top and drizzle with sauce. Serve.

Gingernut cheesecake tart with sticky maple pears

8

6h 25m

15m

A creamy cheesecake with high visual impact for that special dessert finale to your dinner party.

14 Ingredients

6 Method Steps