Prepare to embark on a culinary journey that blends the velvety richness of cheesecake with the subtle warmth of ginger and the natural sweetness of ripe pears. This Honey Ginger Pear Cheesecake is not just a dessert; it's an experience that transforms an ordinary evening into an extraordinary gastronomic adventure. With its luxurious cream cheese base, honey-infused flavor, and delicate fruit undertones, this recipe promises to become your new favorite showstopping dessert that will have everyone asking for seconds.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Dessert
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup honey
- 3 eggs
- 2 cups pureed pears
- 1 tsp grated ginger
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, about 3-4 minutes.
- Gradually add honey to the cream cheese, mixing continuously until fully incorporated and the mixture is smooth.
- Add eggs one at a time, beating well after each addition to ensure a uniform mixture.
- Fold in the pureed pears, grated ginger, and vanilla extract. Mix gently until all ingredients are evenly distributed.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath to prevent cracking and ensure even baking.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into servings.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracks and ensure even baking.
- Do not overmix the batter after adding eggs to maintain a light, creamy texture.
- Allow the cheesecake to cool slowly at room temperature before refrigerating to prevent surface cracking.
- For clean, precise slices, use a knife dipped in hot water and wiped dry between each cut.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set perfectly.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 9g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 120mg
