I don't know why I've never really made cheesecake before. Although, I'm good at sitting down on Sunday and planning out my dinners for the week, I desserts are spur of the moment decisions, based on a craving. Cheesecakes never really made the cut since I have to delay gratification for a whole day while it sits and settles. But, I figured that eating the batter and leftover cookie crumbs would be enough to satiate me for the evening, and I set out on making this variation of cheesecake - with a gingersnap crust and pear bottom.
The full recipe is on RealSimple.com, but here is generally what you need to do!
For the crust...mix 1 1/2 cups of crushed gingernaps (I think I used more) and 6 tbsp of butter (melted) in a medium bowl. Use this mixure to line a springform pan for the crust. Bake for 20min at 350 degrees.
Peel, core and slice thinly 2 ripe pears and toss with 1/4 tsp of ground ginger - set aside.
With an electric mixer, beat 16 ounces (2 packages) of cream cheese on medium for 2 minutes. Add 1 cup of sugar and beat for another 2 minutes. Add 2 eggs, 1 at a time, until combined. Stir in 2 tsp of vanilla.
Line the pears on the bottom of the cooled crust, then pour in the cream cheese mixture. Bake for about 50 minutes at 350 degrees. When finished, set on a wire rack, but leave the oven on.
For the 'icing' mix 1 cup of sour cream, 1/2 cup sugar, and 1 tsp of vanilla. Use a spatula to spread this over the cheesecake and bake for another 8 minutes.
Once it's done, let it come to room temperature, then cover and refrigerate for at least 4 hours.
One thing to note - the cream cheese, eggs, and sour cream should all be used at room temperature.
Enjoy!!
No comments:
Post a Comment