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 Adapted from a recipe by Sibling Rivalry pastry chef Chandra Madore
Photo by Tony Scarpetta Photography
1 pound mascarpone cheese
1 pound, 4 ounces cream cheese
2 cups firmly packed dark brown sugar
1 tablespoon vanilla extract
¼ teaspoon salt
5 whole eggs
5 yolks
1 ¼ cups crème fraîche or sour cream
2 tablespoons flour
Port wine-poached pears, for serving (see below)
Oat streusel, for serving (see below)
Pear and port wine sorbet, for serving (see below)
1. Preheat oven to 300 degrees. Bring a kettle of water to a boil and set aside. Lightly grease bottom and sides of a 10-inch round springform cake pan.*
2. In a mixing bowl, combine mascarpone, cream cheese, brown sugar, vanilla, and salt. Cream together until very smooth.
3. Add eggs, one at a time, beating well after each addition. Add yolks and beat well.
4. Fold in crème fraîche and flour, then pass the mixture through a mesh strainer.
5. Pour into prepared cake pan and cover with foil. Place the cake pan in a large baking dish. Pour hot water into the baking dish until it comes about halfway up the sides of the cake pan. Bake at 300 degrees for about 1½ hours, or until slightly risen and set. Cool to room temperature, then chill for at least 2 hours or overnight.
6. When cool, unmold cheesecake. Slice into thin wedges and serve on individual dessert plates. Arrange a few slices of pear and a scoop of sorbet on the side. Sprinkle with oat streusel.
Serves 8-10
*If desired, cheesecake batter can be baked into individual ring molds, without a water bath; line a baking sheet with parchment paper. Arrange eight ring molds on the baking sheet. Cut additional sheets of parchment paper into strips and use the strips to line the insides of each ring mold. Divide the batter evenly between the molds. Bake at 300 for 1 hour, or until slightly risen and set.
PORT-WINE POACHED PEARS
1 750 ml bottle port wine
1 cup sugar
Juice and zest of 1 orange
½ vanilla bean, split and scraped
4 whole cloves
1 stick cinnamon
4 firm, ripe pears, peeled, cored, and halved
1. In a saucepan, combine port wine, sugar, orange juice and zest, vanilla bean, cloves, and cinnamon. Bring to a boil and simmer for about 5minutes.
2. Submerge pear halves in simmering liquid, bring to a boil, then reduce heat and simmer for 10-15 minutes. Check for doneness. Pears should be cooked through but not mushy. Some pears will take up to 30 minutes, depending on ripeness and size.
3. When pears are done, remove to a plate until cool enough to handle. When cool, slice into thin slices.
4. Continue simmering the poaching liquid until it reaches a syrup-like consistency. Remove from heat, strain, and cool to room temperature.
PEAR AND PORT WINE SORBET
6 pears, peeled, cored, chopped
1½ cups sugar
3 ½ cups port wine
Zest of 1 orange
Zest of 1 lemon
½ vanilla bean, split and scraped
4 whole cloves
1 stick cinnamon
2 cups pear puree
Juice of 2 lemons
1. Place pears in a saucepan with 1 cup water. Cover and bring to a boil, then simmer for 20-30 minutes, until completely soft and mushy. Puree the pears, with their cooking liquid, in a food processor. Press through a fine mesh strainer.
Makes about 2 cups puree.
2. In a saucepan, combine sugar, port wine, water, orange zest, lemon zest, vanilla bean, cloves, and cinnamon. Bring to a boil, then simmer 10 minutes. Remove from heat and let cool about 10 minutes.
3. Stir pear puree and lemon juice into the port wine mixture. Chill for several hours or overnight, then freeze in an ice cream maker according to manufacturer instructions.
Makes about 2 quarts.
OAT STREUSEL
1 cup chopped pecans
1 cup flour
1 cup brown sugar
1 cup oats
¾ cup cold butter, cut into cubes
1. Preheat oven to 350. Lightly grease a baking sheet. In a bowl, combine pecans, flour, brown sugar, and oats. Add the butter, working it into the mixture until it is well incorporated and the mixture is crumbly.
2. Spread onto baking sheet and bake at 350 for 20 to 30 minutes, stirring frequently, until lightly toasted. Cool completely before serving.
Makes about 4 cups
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