If you're tired of traditional festive desserts such as Christmas cake and mince pies, then this 'Baked Pear Cheesecake with Mulled Wine Sauce' is for you! It takes the classic seasonal flavours of pear and mulled wine, and puts a modern twists on them in this lovely, fluffy baked cheesecake.
Baked Pear Cheesecake with Mulled Wine SauceServes 8-10 For the cheesecake:
- 200g gingernut biscuits, crushed
- 100g butter, melted
- 4 medium eggs, separated
- 200g caster sugar
- 400g soft cream cheese
- Grated zest and juice of 1 lemon
- 40g plain flour, sifted
- 150ml soured cream
- 3 large pears
- 350ml mulled wine
- 100g sugar
- Cinnamon sticks
- Mix the crushed biscuits with the melted butter and press into the base of a greased 23cm loose bottomed cake tin. Chill whilst making the filling.
- Preheat the oven to 150°C/130°C fan/gas mark 2. Beat the egg yolks with the sugar until light in colour then gradually beat in the cream cheese, lemon zest and juice, flour and soured cream.
- Peel two of the pears then slice and chop into small pieces. Whisk the egg whites until stiff and gently fold into the egg and cheese mixture along with the chopped pears using a metal spoon. Pour over the biscuit base and level the top.
- Bake for 1 hour until lightly browned, the mixture may still be a bit wobbly in the middle as it will continue to cook a little more when the oven is turned off. Turn off the heat and cool the cheesecake in the oven with the door ajar to minimise the cheesecake cracking. Chill in the fridge when completely cool.
- For the sauce, pour the mulled wine and sugar into a pan and heat to dissolve the sugar. Add the cinnamon sticks and simmer until the wine has reduced by half and has thickened slightly. Allow to cool then chill in the fridge if not using straight away.
- When ready to serve, thinly slice the remaining pear leaving the skin on. Dip the pear slices in the lemon juice to stop them from discolouring then arrange on the top of the cheesecake. Serve slices of cheesecake with the mulled wine sauce.