VILLAGE LIFE 6 stivesvillage.com.au /04 Pear, Pecan & Caramel Cheesecake PREP 20 mins + overnight, COOK 4 mins, SERVES 8-10 Base - 250g plain sweet biscuits - 6 medjool dates, pitted - 100g unsalted butter, softened - ½ tsp. ground cardamom - 1 tsp. fine sea salt Filling - 500g cream cheese, softened - 200ml thickened cream - 200ml buttermilk - 65g (⅓ cup) icing sugar, sifted - 1 tsp. vanilla extract - 2 tbsp. (40ml) lemon juice - 8-10g gelatine leaves Topping - 2 pears, cored, cut into wedges - 30g salted butter - ½ cup caramel sauce* - ½ cup pecans, roughly chopped - ½ tsp. sea salt flakes - 5g thyme leaves, fresh - 1 tbsp. caster sugar “This is a celebration dessert for me. Silky, seasonal and delicious.” Kitchenware pictured clockwise from top right: RG Collection glass cake stand, $45.95. Jones & Co dish, green, $28.95. Bed Bath N’ Table Stanley Rogers ceramabake springform cake tin, $25.95. Anolon Edurance skillet set of 2, $299.95. Hana dipping bowl, white, $8.95. Method 1. Line base of a 23cm springform tin with baking paper. 2. In a medium to large saucepan, saute pears in butter for 3 mins, stirring throughout. 3. Add caramel sauce for 1 min. Add pecans and a pinch of sea salt. Take off heat. Place into fridge until ready to serve. 4. In a blender add biscuits, dates, butter, cardamom and salt. Blend on high for 2 mins, until fine crumb texture. Pour into tin and press evenly onto base. Chill while you make the filling. 5. Place the cream cheese, buttermilk, cream, icing sugar, vanilla, lemon juice in the bowl of a stand mixer and beat until smooth. Set aside. Place the gelatine leaves in cold water for 5 mins to soften. Squeeze out water, then microwave for 20 secs or until melted. Cool, then pour into the cream cheese mixture while mixing on low to combine. 6. Pour into prepared tin. Cover and chill for at least six hrs (overnight is best). 7. In a small bowl add sugar and thyme leaves. Combine together. 8. To serve, spoon over pear and pecan mixture and sprinkle with thyme and sugar. *See Verjuice Caramel recipe, page 4.
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