Ingredients
Cinnamon and ginger cheesecake
Brown sugar poached pears
Dark chocolate glaze
Method
Cinnamon and ginger cheesecake
1.Preheat oven to 160°C/140°C fan forced. Grease a 22cm spring form pan (base measurement) and line the base and sides of the pan with baking paper.
2.Using a food processer, process biscuits until fine. Add butter and process until well combined; press mixture firmly over the base of prepared pan. Place on a baking tray and refrigerate 30 minutes.
3.Using an electric mixer, beat cream cheese and sugar in medium bowl until smooth. Add sour cream, NESTLÉ HIGHLANDER Sweetened Condensed Milk, vanilla, cinnamon, ginger and cornflour; beat until combined.
4.Beat in eggs, one at a time until just combined. Pour over base and bake for 1 hour. Cool cheesecake in oven with the door ajar.
Brown sugar poached pears
5.Meanwhile make Brown Sugar Poached Pears – combine water and sugar in a large saucepan over low heat; cook, stirring for 2 minutes or until the sugar dissolves.
6.Add pears, stirring to combine. Place a disc of non-stick baking paper on the surface of the pears.
7.Cook, covered, for 10-15 minutes or until pears are tender. Using a slotted spoon remove pears from syrup and set aside to cool. Discard syrup.
Dark chocolate glaze
8.Combine NESTLÉ BAKERS’ CHOICE Dark CHUNKS and butter in medium saucepan and stir over low heat until smooth. Cool mixture for 15 mins.
9.Spread over cheesecake and stand at room temperature until almost set. Arrange pears over the top and allow to set.
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