Do you go out to friend’s places for dinner often? I get invited out every once in a while, because more often then not I’m out having dinner at restaurants catching up with the variety of friends I have scatted about the city.
When I do get invited over for dinner though, I like to take something to enjoy also because food is about an exchange of time. Friendship over a meal means it’s only fair the work is shared around as much as possible so the company of friends can be enjoyed.
Sometimes taking a cake or a baked dessert out to a friend’s home is difficult, holding something still while driving, turning sharp corners, its all a bit stressful. I say this with plenty of experience, memories of leaning over holding mousse even while navigating the roads with one hand. There have been a few disasters on my passenger seat to say the least.
This past weekend I went to my very dear second family for dinner, a farewell dinner of sorts. It was the place I called home for most of last year and the kitchen where I made many dishes to be shared right here on this site.
So it was only fair I made dessert, and one that is perfect to transport. Make, lid up and eat as much as one wants when you’re ready. Cheesecake is one of those oft time consuming things, though this is all whipped up pretty quickly and you don’t even have to cook the base if you want it crumbly.
Pears aren’t something often used in my kitchen because they’re a much nicer fruit to eat as is. They hold a sweetness of summer and are often overlooked in place of apples. They go perfectly with this dish, though I’m sure any autumn fruit you might have laying around would be wonderful on top of this cheesecake.
Serves 4 (or 8 if halved)
1 cup graham crackers/digestive cookies, smashed into crumbs
1 teaspoon ground ginger
2 tablespoons superfine/caster sugar
1/4 teaspoon salt
40 grams butter, melted
1 pear, cubed
1/2 cup water
1/4 cup brown sugar
250g cream cheese
1/4 cup superfine/caster sugar
1 cup whipped cream
Preheat the oven to 180°C/350F.
For the base, place the cracker crumbs, sugar, salt and ground ginger in a bowl and stir to combine. Pour in the melted butter and stir until well combined.
Spoon approximately 1/4 of the mixture into a 2 cup capacity jar base and smooth over to an even base.
Place in the oven and bake for 10 minutes or until it is slightly golden on top.
Remove and set aside to cool.
Place the water and sugar in a small saucepan, place on low heat until the sugar has dissolved. Turn up to medium high heat and allow to simmer, add in the pears and cover for 5 minutes until the pears are slightly translucent.
Remove from the heat and pour the pear juice in a pouring glass. Allow the pears and juice to cool.
In a bowl, places the cream cheese, cream and sugar and whip until smooth. Add in the cooled juice and stir until well combined.
Serve 1/4 of the cream cheese mixture into each jar, the amount should reach approximately half way up.
Refrigerate for a minimum of 2 hours.
Spoon an even amount of pears into each jar and serve.
Note: This pear cheesecake portion, if not served in jars, would be even better halved as it was a large serving for all of us.