Sunday, November 24, 2013

Maple cheesecake with roasted pears

Made by Eva Eržen

- 2 pears
- 12 graham crakers
-  5 spoons sladkorja
-  3/4 cup maple syrup
-  5 spoons softened butter
-  1 cup heavy cream
-  100 g cream cheese
-  250g cottage cheese


Preheat oven to 180 degrees. In a food processor, pulse cookies until finely ground, add 2 spoons sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes.
In a large bowl, using an electric mixer, beat cream cheese about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
Preheat oven to 180 degrees. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

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