Maple and Pear Cheesecake

Preparation

• Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
  • In a food processor, grind the cookies to obtain 1 ½ cups (375 ml) of fine crumbs.
  • In a bowl, combine the cookie crumbs with the butter, sugar and salt. Gently press the mixture along the bottom and three-quarters of the way up the sides of the prepared pan. Bake for 12 minutes. Let cool. Wash out the bowl of the food processor.
  • Tightly wrap the base and around the outside of the pan with a double layer of 18-inch (45 cm) wide heavy duty foil, letting it extend upward above the rim of the pan. Reduce the oven temperature to 325°F (165°C).

• Cheese Filling

  • In the food processor, blend the cream cheese, yogurt and maple syrup. Add the flour and eggs. Blend until smooth and creamy. Using a spatula, scrape down the sides of the food processor as needed. Pour the mixture over the cooled crust.
  • Place the cheesecake in a large baking dish. Fill the baking dish with enough hot water to come one-third of the way up the side of the springform pan.
  • Bake for 50 minutes or until a thermometer inserted in the centre of the cake reads 150°F (65°C). Remove the cake from the water bath. Remove the foil. Let cool for 1 hour. Cover and refrigerate for 5 hours or until completely chilled. Freeze at this step, if desired.

• Roasted Pears

  • Meanwhile, increase the oven temperature to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
  • Arrange the pear slices side-by-side on the baking sheet and brush with half of the maple syrup. Bake for 10 minutes. Remove the baking sheet from the oven. Flip the pear slices over and brush with the remaining syrup. Bake for another 10 minutes. Let cool at room temperature for 30 minutes.
  • Run a thin blade between the side of the pan and the cake to unmould. Place the cake on a serving dish. Top the cake with the pear slices. The cheesecake will keep for 3 to 4 days, covered, in the refrigerator.