ginger pear cheesecake

For those of you that have been hounding me on twitter and facebook, here it is!

Keep in mind, I don’t measure very well. And I would probably do certain things differently if I made this again (I’ll put those notes in italics). I use a buttered, nonstick springform pan to make my cheesecakes. I wrap the bottom and sides of the pan in a few layers of foil so that it doesn’t get soggy in the water bath. I also don’t have a roasting pan big enough to fit the springform, so I use a half baking pan filled with water. It’s enough to keep mine from cracking.

Ginger Pear Cheesecake

GINGER PEAR PUREE:

note: I could have doubled this to make a stronger flavor. I definitely would have added more ginger. As is, it makes a subtle, fruity flavor with just a hint of ginger. If you want a stronger flavor, make more!

3 pear, cored and roughly chopped into pieces (I used red pairs)
1/3 cup sugar
half inch of fresh ginger root, grated fine (I would double or triple this next time)
1 cup water

Put all ingredients in sauce pan and bring to boil. Turn down heat and simmer to reduce. When pears are soft, mash with potato masher (for chunkier texture) or puree with immersion blender. Keep simmering until reduced and thick, and most of the water is gone. Let cool.

CRUST:

two double handfuls of gingersnap cookies
1/4 cup melted butter

Put cookies in ziplock bag, seal, and then gently smash with whatever implement you have on hand. You want it all crushed, but not all crumbs. Open bag, pour in butter, seal, and then SMOOSH SMOOSH SMOOSH butter all around crushed cookies. Pour into springform pan. Tamp down with bottom of juice glass. Use enough cookie to cover bottom of pan and make a small lip up sides. Eat the rest. Hide it from you husband, otherwise he’ll steal it.

Bake at 350F for 10 minutes. Remove from oven and let cool

FILLING:

16oz/4 packages cream cheese (room temp)
1 cup sugar
2 eggs
4 egg yolks
1/2 cup sour cream
ginger pear mixture

In mixer, mix cream cheese and sugar together until smooth. Add eggs and yolks one at a time, allowing each to incorporate fully before adding the next. Add sour cream and ginger pear mixture. Pour filling into spring form pan (sides buttered, bottom wrapped in foil) and gently rap the filled pan on the counter to eliminate air bubbles. Place in boiling water bath (roasting pan or sheet pan) in oven and bake for 1 hour 15 minutes at 350F (check after an hour – should be wobbly but not TOO wobbly). Turn off oven, crack open door, and let everything cool down. Then cover cheesecake and put in fridge overnight.

The next day, carefully remove springform pan (run knife around edges if needed), slice, serve, and enjoy!