Pear & Ginger Cheesecake
Beautiful looking and lovely to taste.
- Serves 8
- Print Recipe
Crust: 2 cups Homebrand Rolled Oats
1/2 cup desiccated coconut
1/4 cup brown sugar
125g Homebrand Table Spread, melted
Filling: 2 eggs
1/2 cup Homebrand Sugar
1 can Homebrand Pear Halves in Syrup
2 teaspoons powdered gelatine
250g cream cheese
Finely grated rind and juice 1 lemon
1 cup cream, whipped
125g crystallised ginger, finely chopped
Crust: Preheat the oven to 200°C. Lightly grease an 18cm spring-form cake pan. Place the rolled oats in a food processor and pulse twice. Combine with the coconut and brown sugar. Mix well. Add the table spread and press evenly over the base and sides of the cake pan. Line with foil. Bake for 15 minutes. Remove the foil. Cool.
Filling: Whisk the eggs and sugar over simmering water until light and creamy. Cool. Drain the pears reserving the syrup. Dissolve the gelatine in 2 tablespoons of the syrup. Stir into the egg mixture. Beat the cream cheese, until smooth. Add the lemon rind, lemon juice and egg mixture. Fold in the whipped cream and 3/4 of the ginger. Pour into the crust. Chill for 2-3 hours, until set.
Unmould and serve topped with sliced pears and the remaining ginger.
Approx Time: 30 minutes + 3 hours to chill
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