Spiced pear and caramel cheesecake recipe

Method

1. Grease and line a 20cm round, springform cake tin with butter and baking paper.
2. Blend the biscuits in a food processor until they resemble a fine crumb. Alternatively, bash them in a bowl with the end of a rolling pin. Melt 80g butter with ½ tsp cinnamon in a pan over a gentle heat, then mix in the crushed biscuits until evenly combined. Tip into the prepared tin and smooth with the back of a dessert spoon into an even layer. Chill in the fridge while you make the cheesecake mix.
3. In a large bowl, mix thecream cheese, vanilla extract and icing sugar together with an electric whisk until smooth. Gradually add the cream, beating until the mixture is smooth, glossy and holds its shape. Spoon the cheesecake topping over the biscuit base and smooth with the back of a dessert spoon. Cover and chill in the fridge for a minimum of 1 hr or for up to 48 hrs at this stage.
4. Melt the remaining 20g butter with ½ tsp cinnamon and the star anise in a large frying pan over a medium heat. Add the pears and evenly sprinkle over the caster sugar. Cook for 6-8 mins on each side until evenly golden and softened. Cool in the pan for 10 mins.
5. Warm the caramel in a small saucepan over a gentle heat for 1-2 mins until it has a drizzling consistency.
6. Arrange the pears on top of the cheesecake. Drizzle over the caramel and top with the almonds and orange zest.

• See more Christmas dessert recipes

• Tip

  If making ahead, store the cheesecake and spiced pears in separate airtight containers in the fridge for up to 2 days and assemble up to 30 mins before serving.