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The Great South African Bake Off

Spiced poached pear cheesecake

Signature recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pears:

  • 4 firm ripe pears
  • 1 cup caster sugar
  • 2tbsp lemon juice

Crust:

  • 340g cake flour
  • 260g cold unsalted butter
  • 110g caster sugar
  • 2tbsp ground ginger
  • 100g unsalted butter, melted

Filling:

  • 2tbsp ground ginger
  • 500g cream cheese
  • 2 eggs
  • 300ml sour cream

Garnish:

  • 200ml cream
  • 1 pear
  • 1tsp ground ginger, sliced
  • 50ml olive oil

Preparation method

Pears:

  1. Peel, core and thinly slice the pears.
  2. Add to saucepan with 1½ cups of water, lemon juice and ¼ cup caster sugar.
  3. Bring to boil, and then simmer on low heat (until tender but not breaking up).
  4. Strain and cool.

Crust:

  1. Preheat the oven to 150°C.
  2. Grease a 23cm springform tin.
  3. Line a 23cm x 33cm cake tin with baking parchment.
  4. Combine flour, ginger and cold butter cubes to resemble fine breadcrumbs.
  5. Add the caster sugar, and combine.
  6. Tip mixture into cake tin, and press down firmly with knuckles to pack tightly.
  7. Bake for +/- 30 minutes, until light golden brown.
  8. Set aside to cool.
  9. Crumb the shortbread, and add the melted butter to coat the crumbs.
  10. Using a tablespoon, evenly press the buttered crumbs into tin and ¾ of the way up the sides.
  11. Place in refrigerator to cool for 10 minutes.

Filling:

  1. Process the cream cheese and remaining sugar until light and smooth.
  2. Add eggs and ginger.
  3. Add sour cream, and process further.
  4. Remove the tin from the fridge.
  5. Layer the sliced pears evenly around the bottom of the cake tin.
  6. Pour in the cheesecake mix to just below the level of the crust.
  7. Bake in oven for +/-1 hour, until filling is set (still a slight wobble in the centre).
  8. Cool in tin and refrigerate.

Garnish:

  1. Whip the cream and pipe on top with little slivers of fresh pear.
  2. Dust with a little ginger powder, and serve.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.