Pear-Ginger-Cheesecake

Skip the oven and go straight to dessert with this delicious Pear and Ginger Cheesecake recipe from the Kilkenny kitchen. This spring-ready cheesecake is no-bake and low-stress and still packs a punch. It combines juicy pears with a kick of ginger and has a beautiful, almost pannacotta like consistency. The texture is soft and smooth with beautiful bite-size pieces of fresh pear.

In the Kilkenny kitchen, famous for its incredible cakes that cater to a variety of dietary requirements this recipe is made gluten-free. All you have to do to make this recipe coeliac friendly is to replace the digestive biscuits with a gluten-free biscuit for the base.

Important to note is that because this is a no-bake cheesecake, it requires setting time in the fridge. Make it the night before you need it to allow it to set fully overnight (approx. 12 hours recommended for optimum results).

 

INGREDIENTS:

Base:

  • 250 grams digestive biscuits
  • 100 grams of butter
  • 1 tsp ground ginger

Filling:

  • 600g cream cheese
  • 250g caster sugar
  • 500ml double cream
  • 12 sheets gelatine
  • ½ mug boiling water
  • Pear extract
  • 5 pear halves blended
  • 4 pear halves chopped

METHOD:

Base:

Put 250g digestive biscuits in a zip-lock bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated and mix in the ginger. Tip them into the prepared tin and press firmly down into the base to create an even layer.

Filling:

  1. Beat the sugar and cream cheese together in a bowl
  2. Slowly add the double cream and mix it into the mixture
  3. Soak the gelatine sheets in cold water, once soft, squeeze and drain the water before dissolving it in boiling water
  4. Dry 5 pear halves and blend until it forms a puree
  5. Add the pear puree and some pear extract to taste to the mixture
  6. Fold in the gelatine and mix well.
  7. Pour the mixture into the cake tin on top of the digestive base
  8. Dry 4 pear halves and chop them, then add to cheesecake and pat down into the mixture.
  9. Set the cake in the fridge for 12 hours and keep the cake refrigerated

 

Top tip: You can also add different fruits into the mixture, just make sure they have been dried in advance to avoid excess moisture that might prevent the cake from setting fully.