Ingredients
- 22 oz. Montrachet (mild chèvre), room temp.
- 1 1/4 c. sugar
- 5 eggs.
- 6 dried pear halves (dried fruit) flat
- 1 1/2 c. vermouth
- water
Preparation
Step 1
Blend the soft cheese and 1/2 c. sugar together with a wooden spoon until it is very smooth.
In another bowl, whisk the eggs and remaining sugar just briefly, being careful not to incorporate much air (should feel like syrup). Add the eggs in small amounts to the cheese, blending well after each addition.
If the cheese is hard or very lumpy, then strain the mixture through a fine sieve into a buttered (use melted butter and a pastry brush for more even spread) and floured 7" springform pan (can line with waxed paper). If cheese is soft and not lumpy, no need to strain.
Bake in a 325 oven in a water bath (start with hot water) with the water level halfway up the spring form for about 1 1/4 hours, or until the cake is beginning to pull away from the sides of the pan. Let it cool for 2 hours at room temp, then invert it on a plate.
Place the pears, vermouth and some water in a small saucepan. Bring to a boil, then reduce to a simmer. Cook the pears over low heat until very soft - can add some water if the level gets low - about 1 1/4 to 2 hours. As the liquid reduces, add water so that the pears are always covered.
Remove the pears and place in a skillet top side down. Add 1 Tbsp. of the poaching liquid. Caramelize over high heat for 5 minutes. Spoon liquid over the pears as they cook. Allow to cool and drain. Arrange pears on top of the cheesecake and chill.
Options: Can make an apple compote and pour on top, too.