Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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Gordon Ramsay's Fresh Ginger Sponge Cake Recipe | Almost Anything
Hello Everyone,
Welcome To The Gordon Ramsay's Masterclass And Cooking Videos On Youtube. Increase Your Cooking Experience And Cooking Skill & Techniques.
Please Read The Following Texted Cooking Guided Added By Almost Anything Team, To Know Quantities Which, Of course, Can Be Added Per Person, Enjoy !!!
____________
How To Cook Sponge Cake By Gordon Ramsay ?
Every cook should master how to make a light, even sponge. Once you have, you
can use it as a canvas for any flavours you like. Chocolate and ginger is a classic
combination that works really well here.
175g butter, at room temperature, plus extra for greasing
175g plain flour, plus extra for dusting
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
1 tsp baking powder
About 2 tbsp milk, to loosen
FOR THE ICING
200g plain chocolate, finely chopped
50g unsalted butter
300ml double cream
2 tbsp golden syrup
FOR THE GINGER CREAM FILLING
300ml double cream
2 tbsp icing sugar
3cm piece of fresh root ginger, peeled and finely grated
1. Preheat the oven to 180°C/Gas 4. Lightly butter and flour a deep 20cm loose-bottomed
cake tin.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the
vanilla extract and mix well.
3. Sift in the flour and baking powder and fold in gently using a spatula until completely
combined. Add a little milk, if necessary, to create a batter of dropping consistency.
4. Pour the mixture into the cake tin, smoothing it down with the back of a spatula.
Knock the tin on the work surface to get rid of any air pockets and to create a level mix.
Bake in the preheated oven for 25 minutes until golden and just firm to touch.
5. To test if the cake is cooked, insert a knife or metal skewer into the middle: it should
come out clean. Remove from the oven and leave to cool in the tin for 10 minutes before
turning out onto a wire rack to cool completely.
6. Make the icing while the cake is baking because it needs to thicken for 30 minutes
before use. (If it is too runny, it will pour off the sides and look messy.) Put the chocolate
and butter into a heatproof bowl. Place the cream and golden syrup in a saucepan and stir
over a medium heat until they come just to the boil. Pour immediately into the bowl,
stirring until the chocolate and butter have completely melted, and the mixture is thick
and glossy. Set aside.
7. To make the filling, whip the cream and icing sugar to soft peaks, then mix in the
ginger.
8. Once the sponge is cool, cut it in half horizontally. Spread the ginger cream over one
half, then place the other half on top, pressing down lightly to push the cream to the edges.
9. Using a spatula, spread the icing over the cake and allow to set before serving.
Thanks For Watching,
Almost Anything Team.
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Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
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=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
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Use Ginger Nut Cookies For A Tasty Baked Cheesecake
This super tasty baked cheesecake is made with a ginger snap cookie base, which creates an amazing flavor that everybody will love. Give it a try, you wont be disappointed.
Ingredients:
Ginger snap cookies - 375g / 13oz
Coconut or brown sugar - 1 cup
Cream cheese - 750g / 26oz
Vanilla extract - 2 tsp
Sour cream - 300ml
4 eggs
Butter - 250g / 1 cup
Lemon zest - 2 tsp
Lemon juice - 1 tsp
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As seen on Everyday Gourmet.
Baked Gingerbread Cheesecake - Quick and Easy Recipes
A warming gingerbread cheesecake with a hit of festive spice. Perfect for over the Christmas holidays but a great, indulgent dessert at any time of year!
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