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Butter tart cheesecake with roasted pear compote

Butter tart cheesecake with roasted pear compote

By Alexander Ferreira
45’ Prep time
375’ Cook time
420’ Total time
558 Calories
12 Serving

Summary

This delicious and impressive cheesecake is perfect for entertaining. it takes time to make but is worth every bite. buy good-quality butter tarts for the best results.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

In medium bowl, combine crumbs, brown sugar and butter. Mix well and press into bottom of 9-inch (23 cm) springform pan.
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Step 2

In large bowl, using electric mixer, on medium speed, beat together cream cheese and sugar until creamy. Gradually beat in sour cream and flour. Beat in eggs, 1 at a time, beating well after each addition. Stir in vanilla.
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Step 3

Break butter tarts in halves and quarters; pile evenly over the crust in the springform pan. Pour cheesecake mixture over the butter tarts. Gently jiggle the pan to allow the cheesecake filling to get into all the butter tarts. Bake in 350°F (180°C) oven for 40 to 45 minutes or until centre is just set. Turn oven off and let cheesecake stand for 10 minutes. Remove from oven, run knife around edge of pan. Let cool completely on rack; refrigerate 4 hours or overnight.
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Step 4

Slice cheesecake into wedges; serve with compote.

Ingredient

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