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Seasonal Recipe

Recipe for pear and ginger cheesecake

Karoline Boehm Goodnick for The Boston Globe

Makes one 9-inch cake

The combination of gingersnaps and fresh ginger is delicious with pears in this rich and creamy dessert.

CRUST

Butter (for the pan)
cups gingersnap crumbs
¼cup (½ stick) unsalted butter, melted

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1. Butter a 9-inch springform pan.

2. In a large bowl, combine the gingersnaps and butter. With a large rubber spatula, mix until evenly blended. Transfer the mixture to the pan and press evenly onto the bottom.

FILLING

tablespoons unsalted
butter
4medium pears, peeled, quartered, cored, and cut into small chunks
2tablespoons light brown sugar
1teaspoon flour
2teaspoons grated fresh ginger
2packages (8 ounces each) cream cheese, at room temperature
cup granulated sugar
2eggs
1teaspoon vanilla extract
½cup sour cream
cup heavy cream

1. In a large, nonstick skillet over medium-high heat, melt the butter. Add the pears and sprinkle with brown sugar and flour. Cook, turning often, for 4 minutes or until the pears are tender. Add the ginger and mix gently; cool. Spread in the crust.

2. Set the oven at 350 degrees.

3. In an electric mixer, beat the cream cheese until smooth. Add the granulated sugar and beat to mix. Add eggs, vanilla, sour cream, and heavy cream and beat until blended. Pour the mixture into the crust.

4. Bake for 40 minutes or until the edges are set and the center is slightly jiggly. Set the pan on a wire rack. Cool to room temperature. Cover with plastic wrap and refrigerate overnight.

GARNISH

tablespoons unsalted
butter
4medium pears, peeled, quartered, cored, and cut into small chunks
2tablespoons light brown sugar
2teaspoons grated fresh ginger

1. In a large, nonstick skillet over medium-high heat, melt the butter. Add the pears and brown sugar. Cook, turning often, for 4 minutes or until the pears are tender. Add the ginger and mix gently. Taste for seasoning, and add more ginger, if you like.

2. Serve the cheesecake in wedges with pear sauce. Jean Kressy

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