City Palate

The Harvest Issue - September October 2017

Maple Cheesecake with Maple Roasted Pears
Maple Cheesecake with Maple Roasted Pears.html

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.

Crust:

15 graham crackers or 10 maple sandwich cookies, crumbled

1/4 c. butter, melted

Filling:

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.