RECIPE
SERVES 10 – 12
AS SEEN ON Good Food Kitchen
Cassie Best
FOR THE CHEESECAKE
• 750g soft cheese
• 225g caster sugar
• 2 tbsp plain flour
• 1 tbsp ground cinnamon
• 200g soured cream
• 4 medium eggs
• 2 tsp vanilla extract
FOR THE POACHED PEARS
• 200g caster sugar
• 1 cinnamon stick
• 1 star anise
• 1 vanilla pod , split , seeds scraped , or 2 tsp vanilla extract
• 50ml brandy
• 6 small , firm pears
• 50g butter
• 200ml cream
Brandy Butter Caramel Pears with Spiced Basque Cheesecake
The brandy butter caramel pears truly steal the show here and could be served simply with vanilla ice cream and the warmed brandy butter caramel drizzled over the top . But , it ’ s Christmas … so why not whip up a cheesecake ( a very simple one ) to serve alongside !
1 Heat the oven to 240 ° C / 220 ° C fan / gas 9 . Use a deep 20cm loose-bottom or springform tin . Layer two large sheets of baking parchment at a 45-degree angle , pressing them into the tin with excess paper sticking up above the rim . The creases in the parchment will create the cheesecake ’ s signature look . 2 In a large bowl or stand mixer , beat the soft cheese and sugar for 1-2 minutes until smooth , checking that the sugar grains have dissolved by rubbing a little mixture between your fingers . If too runny , continue beating until it thickens . 3 Add the flour , cinnamon , soured cream , eggs , vanilla , and ¼ tsp salt , then mix until smooth . Pour into the prepared tin , scraping out all the mixture . Bake for 35 minutes . 4 The cheesecake should be caramelised and puffed up like a soufflé , with a slight wobble . Cool completely in the tin , then chill for at least 3 hours . It keeps in the fridge for up to two days . 5 To poach the pears , cut a baking parchment circle ( a cartouche ) the same size as a large pan to keep the pears submerged . Set aside . 6 In the pan , combine the sugar , cinnamon stick , star anise , vanilla seeds and pod , brandy , and 500ml water . Warm on low heat until the sugar dissolves . 7 Peel and halve the pears , removing the core . Place in the steaming liquid , cover with the cartouche , and cook over low-medium heat for 20 minutes , until tender . Remove with a slotted spoon . 8 Increase the heat under the syrup , add butter , cream , and a pinch of salt , and cook for 10-15 minutes until it thickens and turns light caramel . Store pears and caramel in the fridge for up to 3 days , warming the caramel before serving . 9 Serve the cheesecake in wedges with poached pears and warm brandy butter caramel on top .
Image credit : Chris Terry goodfoodshow . com 33