Maple and Pear Cheesecake
Maple and Pear Cheesecake
Ingredients
- 7 1/2 oz (210 g) speculoos cookies (see note)
- 1/3 cup (75 g) unsalted butter, melted
- 2 tbsp maple sugar or sugar
- 1/4 tsp salt
- 2 packages (250 g each) cream cheese, softened
- 1/2 cup (125 ml) 5% plain yogurt
- 1/2 cup (125 ml) maple syrup
- 2 tbsp unbleached all-purpose flour
- 2 eggs
- 2 firm Bosc pears, cut into slices 1/8 inch (3 mm) thick on a mandoline
- 1/4 cup (60 ml) maple syrup
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a food processor, grind the cookies to obtain 1 ½ cups (375 ml) of fine crumbs.
- In a bowl, combine the cookie crumbs with the butter, sugar and salt. Gently press the mixture along the bottom and three-quarters of the way up the sides of the prepared pan. Bake for 12 minutes. Let cool. Wash out the bowl of the food processor.
- Tightly wrap the base and around the outside of the pan with a double layer of 18-inch (45 cm) wide heavy duty foil, letting it extend upward above the rim of the pan. Reduce the oven temperature to 325°F (165°C).
Maple and Pear Cheesecake