Poached pear cheesecake with Ginger nut crumble

Oh summer. How I miss you. 
This winter is just dragging ever so slowly…

That said, I am back to baking after a few stressful months!

Lately I have had this craze of poaching with tea and decided it was time to share this newfound obsession.

“Summer Rose” by Kettle Town Teas is perfect for creating a refreshing and light flavour and has that extra tanginess to cut through the richness of the cream cheese.

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For the Poached pear:

1/3 cup of sugar
A small piece of ginger (about 10g) thinly sliced 
1/4 cup summer rose tea leaves
3 cups of water 
2 pears, peeled and thinly sliced

For the cheesecake: 

250g cream cheese, softened
1/4 cup icing sugar
2 teaspoons vanilla extract
1/2 cup single cream ( I actually substituted cream with greek yoghurt. Be very careful as greek yoghurt does not have the same fat content as cream) But for cheesecake, I think it works. 

For the Gingernut crumble:

12 Ginger nut biscuits, crushed finely
3/4 cup self-raising flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
100g Unsalted butter, chopped
1/4 cup walnuts, chopped (optional) 
1/4 cup of caster sugar 
a few drops of vanilla extract (optional) 

Preparation method: 

1.Preheat oven to 180 degrees Celsius fan-forced.

2.Combine sugar, tea, ginger and water into a saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes. Place pears in pot, cover and let poach for 15 to 20 minutes.
Leave pears in liquid until ready to serve.

3.Whilst the pears are cooling down, combine the crushed biscuits, flour, sugar, vanilla extract, spices in a medium bowl. Rub in the butter then stir in the walnuts. 

4.Place crumble onto a lined tray and bake for 20 minutes or until golden brown. 

5.In another bowl, combine cream cheese, icing sugar, vanilla extract, and single cream and whisk until the mixture is light and fluffy (8-10 minutes) 

I served my cheesecake in a small trifle glass but you can always present them however the way you want!

Place ginger nut crumble in glass, top with cream cheese, line poached pears, top with cream cheese again and sprinkle extra ginger nut crumble and cinnamon on top. 

Place in fridge and chill for 2-3 hours.


Punchy in spice, light and refreshing with a bit of hidden crunch. 
Of course, it can only be eaten with Kettle Town’s Summer Rose tea! 

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3 thoughts on “Poached pear cheesecake with Ginger nut crumble

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