We are great lovers of cheesecake in our house and as part of the #CapricornChallenge I decided I had to make a cheesecake. In case you are wondering what the #CapricornChallenge is, Ethel the Goat sent me a lovely hamper of goodies including Capricorn Goats Cheese and challenged me to come up with some recipes. I have not gone baa-rmy, you can talk to Ethel the Goat on twitter, she is a very nice goat who helps create Capricorn Goats Cheese. I grabbed the challenge by the horns and created a number of different recipes which I will be sharing with you.
This is my recipe for Baked Pear and Goats Cheese Cheesecake which was a bit of an experiment but has turned out nicely. There was a slight disaster with a leaky cake tin, for a moment I thought all the topping was going to end up on the bottom of the oven. Luckily not much leaked out, but I really must get some new cake tins.
Baked Pear and Goats Cheese Cheesecake
First make the biscuit base.
- 1 pack shortbread biscuits
- Some flaked almonds
- 55 g butter
- Crush the shortbread biscuits into crumbs. I ended up with about 2 cupfuls of crumbs from a packet and my son had great fun bashing them into crumbs with a rolling pin. It is probably easier to use a food mixer but not so much fun.
- I threw in a handful of flaked almonds as I was feeling experimental and thought this would taste nice.
- Melt the butter gently in a pan.
- In a bowl mix together the biscuit crumbs, almonds and melted butter and press into a cake tin. If you have baking parchment you can line the tin with this first, if not then wipe a thin layer of butter or margarine on the tin to stop it sticking.
The base ended up looking like this
- 2 -3 pears (I used 2 and a bit, it just depends how big the pears are, you need enough to cover the base)
- 1 cup of brown sugar
- 1 cup of water
- 1 sachet of vanilla paste
- Put the brown sugar and water into a pan and heat until the sugar dissolves.
- Add the vanilla and then simmer for a few minutes.
- Add the pears and cook gently for ten minutes
- Leave the pears till they are cool, then drain the liquid and place the pears on the biscuit base.
It looks a little bit like this at this stage
- 400 g cream cheese
- 100 g Capricorn goats cheese
- ½ cup of caster sugar
- 4 eggs
- 2 tbsp flour
- 1 sachet vanilla paste
- Mix the cheese until it all goes fluffy.
- Add the sugar and eggs and mix together.
- Finally add the flour and vanilla and mix again.
- Pour the mixture on top of the base
- Bake in the oven at 180 C for 45 to 60 minutes until it is firm. You can also insert a knife and check if it comes out clean to see if it is cooked.
- Leave to cool and then refrigerate.
Finally serve and enjoy.
I was really pleased with how this turned out, it was quite mild and delicious. I would love to try this with a different fruit, I think raspberries would work really well as they would be quite tangy. If you give it a go I would love to know what you think.
Disclosure: I was sent a hamper of ingredients to provide inspiration for the recipes
To find out more about Capricorn Goats Cheese and Ethel and her goat friends visit http://www.capricorngoatscheese.co.uk
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