Maple Cheesecake with Maple Roasted Pears
March April 2014
From Julie Van Rosendaal
Although this cheesecake looks elaborate, it’s a simple no-bake formula, easily topped with thinly sliced, roasted pears. Adapted from Everyday Food by Martha Stewart.
15 graham crackers or 10 maple sandwich cookies, crumbled
1/4 c. butter, melted
2 8-oz. (250 g) packages of cream cheese, room temperature
1/2 c. + 4 T. maple syrup
1 c. whipping cream, chilled
2 T. icing sugar
1 t. maple or vanilla extract
2 medium pears, such as Bosc or Bartlett, cored and thinly sliced lengthwise
Preheat the oven to 350°F. To make the crust, pulse the graham crackers or cookies and butter in the bowl of a food processor until well combined. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, until pale golden and set. Cool completely.
In a large bowl, beat the cream cheese for 2-3 minutes, until smooth and fluffy. Beat in 1/2 c. of the maple syrup. In a medium bowl, beat the cream, sugar and extract until soft peaks form. Fold into the cream cheese mixture and spread onto the crust. Cover with plastic and refrigerate for 3 hours, or overnight.
To roast the pears:
Preheat oven to 450°F. Line a rimmed baking sheet with parchment and spray it with nonstick spray. Arrange the pear slices in a single layer on the baking sheet and brush with 2 T. maple syrup. Roast for 10 -15 minutes, until the pears are soft. Remove from the oven and brush with another 2 T. syrup, then return to the oven for another 5 minutes. Let cool. To serve, arrange pear slices, overlapping slightly, on top of the cheesecake. Serves 16.