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Ingredients
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Cheesecake
Poached Pear
Method
Cheesecake
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F). Line a springform pan with parchment paper, ensuring that it extends above the edges of the pan for easy removal.
- 2
Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- 4
Incorporate Cream and Flavorings
Stir in the heavy cream, vanilla extract, all-purpose flour, and salt. Mix until just combined and smooth.
- 5
Bake the Cheesecake
Pour the batter into the prepared springform pan and bake in the preheated oven for 25-30 minutes, until the top is deeply browned and the center is slightly jiggly.
- 6
Cool the Cheesecake
Remove the cheesecake from the oven and let it cool at room temperature for at least 1 hour before refrigerating for at least 4 hours or overnight.
Poached Pear
- 7
Prepare the Pears
Peel the pears, keeping the stems intact. Cut a small slice off the bottom of each pear to help them stand upright.
- 8
- 9
Poach the Pears
Add the prepared pears to the simmering poaching liquid. Cover and cook for about 15-20 minutes, turning occasionally, until the pears are tender but not falling apart.
- 10
Cool and Serve
Once cooked, remove the pears from the liquid and let them cool. Slice and serve alongside the Basque burnt cheesecake.
