We credit score the basic French dessert of poires belle Hélène, poached and spiced pears with chocolate sauce, as the flavour inspiration for these creamy bars. Indulge within the excellent stability of candy and spicy flavors of a scrumptious cheesecake kissed with welcoming notes of cinnamon and vanilla over roasted Bartlett pears on a chocolate cookie base. Garnish the highest with whipped cream and paper-thin slices of candied pears to offer your dessert an additional layer of class.
Roasted Pear Cheesecake Bars
Makes 12 to 16 bars
- 3 mugs (410 grams) cream-filled chocolate sandwich cookies (about 36 sandwich cookies with filling), finely crushed
- 8 tablespoons (112 grams) unsalted butter, melted and divided
- ½ teaspoon kosher salt, divided
- 1½ kilos (680 grams) contemporary, agency Bartlett pears, peeled, halved and cored (about 4 giant pears)
- 1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 3 (8-ounce) packages (680 grams) cream cheese, softened
- 3 tablespoons (24 grams) all-purpose flour
- 1 tablespoon (18 grams) vanilla bean paste
- ¾ teaspoon (1.5 grams) floor cinnamon
- 4 giant eggs (200 grams), room temperature
- 1 cup (240 grams) bitter cream, room temperature
- Whipped cream and candied pear slices (recipe follows), to serve
-
Preheat the oven to 350°F (180°C). Spray a 13×9-inch baking pan with baking spray and flour. Cowl the pan with heavy-duty aluminum foil, letting the surplus prolong over the perimeters of the pan.
-
In a big bowl, combine collectively cookie crumbs, 6 tablespoons (84 grams) melted butter, and ¼ teaspoon salt till properly mixed; Utilizing a small, straight-sided measuring cup, press into the underside of the ready pan.
-
Bake till set and aromatic, 12 to fifteen minutes. Let cool on a rack for half-hour. Improve oven temperature to 425°F (220°C).
-
Line a rimmed baking sheet with parchment paper. In ready skillet, combine pears, 2 tablespoons (24 grams) sugar, and remaining 2 tablespoons (28 grams) melted butter till properly coated. Place the pears minimize aspect down.
-
Bake for 20 minutes; flip pears and bake till delicate and golden, 10 to fifteen minutes extra. Let cool utterly within the pan. Finely chop the pears; unfold evenly over ready base. Scale back oven temperature to 325°F (170°C).
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium pace till clean and creamy, 1 to 2 minutes, stopping to scrape down the perimeters of the bowl. Add flour, vanilla bean paste, cinnamon, remaining 1 cup (200 grams) sugar, and remaining ¼ teaspoon salt; beat on low pace till mixed. Improve mixer pace to medium and beat till properly mixed, 1 to 2 minutes, stopping to scrape down sides of bowl. Add eggs, one after the other, beating till mixed after every addition. Add bitter cream; beat on medium-low pace till mixed, 1 to 2 minutes, stopping to scrape down sides of bowl. Pour the combination over the ready base, spreading it into a good layer with a small spatula. Faucet the pan on a kitchen towel-lined counter a number of instances to launch air bubbles. Place the baking dish in a big baking dish.
-
Place oven rack so prime of roasting pan is 6 to 6½ inches from prime heating factor; Place the baking dish within the oven and add scorching water till it involves inside 1 inch of the perimeters of the baking dish.
-
Bake till the sides are set, the highest seems dry, the middle is sort of set, and an instant-read thermometer inserted into the middle registers between 150°F (66°C) and 155°F (68°C), 35 to 45 minutes, protecting loosely. with aluminum foil to stop overbrowning, if essential. Cool in pan on a rack for 1½ to 2 hours. Refrigerate in pan on a rack in a single day, protecting loosely with aluminum foil solely when utterly cool to stop condensation from forming on prime.
-
Utilizing the surplus foil as handles, fastidiously take away it from the pan and switch it to a slicing board. Utilizing a heat, dry knife, minimize into bars. Serve instantly with whipped cream and candied pear slices.
Candied pear slices
Makes 15 to twenty slices
- 2 mugs (480 grams) plus 1 tablespoon (15 grams) water, divided
- 2 tablespoons (30 grams) contemporary lemon juice
- 1 contemporary, giant, agency Bartlett pear (112 grams)
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (42 grams) gentle corn syrup
-
Preheat the oven to 200°F (90°C). Line a baking sheet with a silicone baking mat or greased aluminum foil. Reserve one other baking sheet and one other silicone baking sheet.
-
In a small bowl, whisk collectively 1¾ cups (420 grams) water and lemon juice till properly mixed.
-
Minimize the pear in half and slice it into paper-thin slices, minimize aspect down, on a mandolin. Place the pear slices in lemon water for five minutes. Fastidiously take away the pear slices, discard the lemon water, and pat dry with a clear towel. Place the pear slices within the ready pan, ensuring they don’t overlap. Cowl the pear slices with the reserved mat after which with the reserved mould.
-
Bake till dry, about 1 hour. Take away the highest tray and mat. Bake 10 extra minutes. Let cool utterly within the pan.
-
In a small, wide-rimmed, heavy-bottomed saucepan, whisk collectively the sugar, ¼ cup (60 grams) water, and corn syrup. Cook dinner over medium warmth till sugar dissolves. Improve warmth to medium-high and produce to a boil, utilizing remaining 1 tablespoon (15 grams) water to brush down sides of pan. (Don’t stir as soon as it begins to boil.) Cook dinner till virtually the specified gentle amber colour and a sweet thermometer registers 315°F (150°C). Take away from warmth and let sit till bubbles settle, about 1 minute. (The caramel will darken just a little extra because it sits.)
-
Utilizing a pair of small tongs or tongs, fastidiously dip the pear slices into the recent caramel and place them again on the silicone mat; let cool utterly. Use it as you want.
