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.

Recipe Tags:

Chilling Time: 4 hours or overnight, Baking Time: 1-1/2 hours

Preparation Time:

Serves: 12

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Ingredients

  • 1-1/2 cups (375 mL) graham wafer crumbs
  • 1/3 cup (75 mL) firmly packed light brown sugar
  • 1/3 cup (75 mL) butter, melted
  • 1 lb (454 g) cream cheese, at room temperature
  • 3/4 cup (175 mL) granulated sugar
  • 1 cup (250 mL) 14% Ontario Sour Cream
  • 2 tbsp (25 mL) all-purpose flour
  • 4 Ontario Eggs
  • 1-1/2 tsp (7 mL) vanilla
  • 8 butter tarts

Compote:

  • 2 lbs (1 kg) ripe Ontario Pears, peeled, cored and cut in half lengthwise (about 5)
  • 2 tbsp (25 mL) Ontario Honey (approx.)
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves (approx.)
  • 2 tbsp (25 mL) semi-dry VQA White Wine or apple juice

Instructions

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

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.

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.

Compote: In large ovenproof skillet, place pears cut side down. Drizzle honey and lemon juice over pears; sprinkle with thyme leaves. Cover skillet; roast in 400°F (200°C) oven for 45 minutes or until pears are tender. Let cool enough to handle; coarsely chop and place in medium bowl. Drizzle with wine and extra honey and thyme to taste; stir to combine. Serve warm or cold.

Slice cheesecake into wedges; serve with compote.

Nutritional information

1 Serving

  • PROTEIN: 8 grams
  • FAT: 32 grams
  • CARBOHYDRATE: 61 grams
  • CALORIES: 558    
  • FIBRE: 3 grams
  • SODIUM: 420 mg