Vanilla Cheesecake with Cinnamon Pear & Pecan Nuts

Ingredients

• 250 gBastogne biscuits
• 115 gbutter — total
• 600 gnatural cream cheese
• 150 gcrème fraîche
• 120 gcaster sugar
• 3eggs — size M
• 1 tspvanilla extract
• 1lemon
• 15 gcornstarch
• 3Conference pears — firm
• 2 tbspmaple syrup
• 1 tspcinnamon
• 60 gpecan nuts
• sea salt — small pinch

Method

1. 1

   Preheat the oven to 160 °C top and bottom heat and line the base of a 22 cm springform pan with baking paper.

2. 2

   Finely crush the Bastogne biscuits and mix with 90 g melted butter. Press firmly into the springform pan.

3. 3

   Bake the base for 10 minutes and let it cool briefly.

4. 4

   Briefly mix the cream cheese with the sugar.

5. 5

   Add crème fraîche, cornstarch, vanilla extract and the finely grated zest of ½ lemon.

6. 6

   Add the eggs one by one and mix on low speed until just incorporated.

7. 7

   Pour the filling onto the base and bake for 50–55 minutes at 160 °C. The centre should still wobble slightly.

8. 8

   Turn off the oven, prop the door ajar and let the cheesecake cool in the oven for 30 minutes.

9. 9

   Let it cool completely and refrigerate for at least 4 hours.

10. 10

    Toast the pecan nuts for 3–4 minutes in a dry frying pan and chop them coarsely.

11. 11

    Peel the pears, remove the core and cut them into wedges.

12. 12

    Melt the remaining 25 g butter and fry the pear for about 4 minutes.

13. 13

    Add maple syrup and cinnamon and fry for another 3–4 minutes until the pear is golden brown and soft. Let it cool to lukewarm.

14. 14

    Just before serving, spread the pear over the cold cheesecake.

15. 15

    Finish with toasted pecan nuts and a very small pinch of sea salt.