Spiced pear and ginger cheesecake with a dark chocolate crumb recipe
Lighter than the baked variety, this fragrant spiced pear and ginger cheesecake recipe is a showstopper dessert.
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Cooking tools:
- Food processor
- Springform pan
- Saucepan
- Skillet
- Mixing bowl
- Hand mixer
- Whisk
- Spoon
- Measuring cup
- Kitchen scale
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Refrigerator
- Freezer
- Plate
Ingredients
- 500ml cranberry juice drink
- 2 tbsp caster sugar
- 25g root ginger, peeled and sliced
- 4 small firm pears, peeled, cored and quartered lengthways
- 1 ball of stem ginger, roughly chopped
- 750g ricotta
- 50g butter, melted, plus extra to grease
- 250g dark chocolate digestives
- 2 tbsp cocoa powder
- ¼ tsp fine sea salt
- 4 sheets Dr Oetker leaf gelatine
- 4 tbsp lemon juice (about 2 lemons)
- 280g full-fat cream cheese (we used Philadelphia)
- 5 balls of stem ginger, finely chopped, plus 4-6 tbsp of the syrup
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