Recipe-76-Olive Oil and Caramelized Pears Cheesecake
Our newest dessert obsession: The perfect cheesecake, made with a flaky, homemade crust, a deeply satisfying cheese filling and topped with glossy, caramelized winter pears.
The homemade olive oil crust is so simple and delicious that you will never go back to store-bought crackers and biscuits for your cheesecakes. And then there’s the heavenly baked cheese filling. Enriched with olive oil which gives it a creamier yet lightweight texture it will make you rethink the way you were making or eating cheesecake from now on.
Irresistibly crumbly, decadent and rich, yet so easy to make, you’re definitely in for a treat!
Preheat the oven to 350°F. Line a spring-form baking pan with parchment paper and grease and flour the paper.
Make the crust:
Combine the flour with the olive oil, sugar, and vanilla extract in a mixing bowl to get a slightly crumbly dough. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes and allow to cool down.
Make the filling:
Beat the cream cheese and sugar together with an electric mixer until fluffy. Add the eggs, one at a time. Last but not least pour in the lemon juice, olive oil ice and vanilla extract and fold gently to incorporate into the mix.
Pour the filling into the pan over the crust. Bake for 45-55 minutes, until the center, is almost set.
- Remove from the oven and allow to reach room temperature before refrigerating for at least 4 hours or overnight, until completely set.
Caramelize the pears:
Slice the pears in thick slices. Heat the sugar in a dry pan until it melts into a caramel. Add the pear slices and coat with the caramel. Remove from the heat. Garnish the cheesecake with the caramelized pears, and serve cold.