We credit score the traditional French dessert of poires belle Hélène, spiced poached pears with chocolate sauce, as the flavour inspiration for these creamy bars. Indulge within the good stability of candy and tangy flavors of luscious cheesecake kissed with cozy notes of cinnamon and vanilla bean nestled atop roasted Bartlett pears on a chocolate cookie crust. Adorn the highest with whipped cream and paper-thin slices of candied pears for an additional layer of magnificence to your dessert.
Roasted Pear Cheesecake Bars
Makes 12 to 16 bars
- 3 cups (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) agency contemporary 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
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Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with baking spray with flour. Line pan with heavy-duty foil, letting extra lengthen over sides of pan.
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In a big bowl, stir 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 backside of ready pan.
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Bake till set and aromatic, 12 to fifteen minutes. Let cool on a wire rack for half-hour. Enhance oven temperature to 425°F (220°C).
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Line a rimmed baking sheet with parchment paper. On ready pan, toss collectively pears, 2 tablespoons (24 grams) sugar, and remaining 2 tablespoons (28 grams) melted butter till properly coated. Organize pears reduce facet down.
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Bake for 20 minutes; flip pears, and bake till smooth and golden brown, 10 to fifteen minutes extra. Let cool utterly on pan. Finely chop pears; unfold evenly onto ready crust. Cut back oven temperature to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium velocity till clean and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add flour, vanilla bean paste, cinnamon, remaining 1 cup (200 grams) sugar, and remaining ¼ teaspoon salt; beat at low velocity simply till mixed. Enhance mixer velocity to medium, and beat till properly mixed, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one by one, beating simply till mixed after every addition. Add bitter cream; beat at medium-low velocity till mixed, 1 to 2 minutes, stopping to scrape sides of bowl. Pour combination onto ready crust, spreading into a good layer with a small offset spatula. Faucet pan on a kitchen towel-lined counter a couple of instances to launch air bubbles. Place baking pan in a big roasting pan.
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Place oven rack so prime of roasting pan is 6 to 6½ inches from prime heating component; place roasting pan in oven, and add sizzling water to return 1 inch up sides of baking pan.
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Bake till edges are set, prime seems dry, middle is nearly set, and an instant-read thermometer inserted in middle registers 150°F (66°C) to 155°F (68°C), 35 to 45 minutes, loosely masking with foil to forestall extra browning, if obligatory. Let cool in pan on a wire rack for 1½ to 2 hours. Refrigerate in pan on a wire rack in a single day, loosely masking with foil solely when utterly cool to forestall condensation from forming on prime.
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Utilizing extra foil as handles, rigorously take away from pan, and switch to a reducing board. Utilizing a heat dry knife, reduce into bars. Serve instantly with whipped cream and Candied Pear Slices.
Candied Pear Slices
Makes 15 to twenty slices
- 2 cups (480 grams) plus 1 tablespoon (15 grams) water, divided
- 2 tablespoons (30 grams) contemporary lemon juice
- 1 giant agency contemporary Bartlett pear (112 grams)
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (42 grams) mild corn syrup
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Preheat oven to 200°F (90°C). Line a baking sheet with a silicone baking mat or greased foil. Reserve one other baking sheet and one other silicone baking sheet.
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In a small bowl, stir collectively 1¾ cups (420 grams) water and lemon juice till properly mixed.
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Halve pear, and slice paper-thin, reduce facet down, on a mandoline. Place pear slices in lemon water for five minutes. Gently take away pear slices, discarding lemon water, and pat dry with a clear towel. Organize pear slices on ready pan, making certain slices should not overlapping. Prime pear slices with reserved mat after which reserved pan.
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Bake till dry, about 1 hour. Take away prime pan and mat. Bake 10 minutes extra. Let cool utterly on pan.
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In a small wide-rimmed heavy-bottomed saucepan, stir collectively sugar, ¼ cup (60 grams) water, and corn syrup. Cook dinner over medium warmth till sugar dissolves. Enhance 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 desired mild amber shade is nearly reached and a sweet thermometer registers 315°F (150°C). Take away from warmth, and let stand till bubbles settle, about 1 minute. (Caramel will darken a bit extra because it sits.)
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Utilizing a pair of tweezers or small tongs, rigorously dip pear slices into sizzling sweet, and return to silicone mat; let cool utterly. Use as desired.
