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Lemon Cheesecake with Dried Asian Pear Crust
Chef Lesle created a masterpiece by bringing the subtle sweetness of Subarashii Kudamono Dried Asian Pears to blend with an extra creamy, lightly tart lemon cheesecake. The fruit is finely chopped and folded into a golden vanilla wafer crust, then finished with a smooth sour cream topping and a sprinkle of rehydrated dried pears and lemon zest. Elegant and balanced, it’s a show-stopping dessert that feels both bright and indulgent.
Serves 10–12.
Ingredients
Crust
1 ½ cups vanilla wafer crumbs (gluten free if preferred)
4 oz Subarashii Kudamono dried Asian Pears, cut into small pieces
6 Tablespoons unsalted butter, cold, cut into small pieces
¼ cup sugar
Filling
1.5 pounds cream cheese
1 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon lemon zest
Topping
1 cup sour cream
¼ cup sugar
½ tablespoon vanilla
½ tablespoon fresh lemon juice (meyer lemons if in season)
⅛ teaspoon salt
Preparation
For the Crust
- Preheat the oven to 350˚F.
- In a food processor fitted with the metal blade, combine the wafer crumbs and dried asian pears. Pulse until well combined, about 10 times.
- Add butter and sugar. Pulse until all the ingredients are moistened, another 10 to 15 times.
- Press the crumbs into the bottom of a 10- inch spring form pan to form a crust, pushing about a half inch up the sides.
- Bake for 10 to 15 minutes, until browned. Meanwhile, prepare filling.
For the Filling
- Now, pre-heat your oven to 300˚F.
- Beat cream cheese in a medium bowl until creamy, (about 30 seconds).
- Gradually beat in sugar, vanilla and lemon zest. Beat in eggs, one at a time - scraping the sides of the bowl and beaters after each addition. Mix until all are incorporated.
- Scrape the batter into the crust and smooth the top. Place on a cookie sheet.
- Bake until the center just barely jiggles when the pan is tapped, 45 to 55 minutes. Let cool in the pan on a rack for 1 hour. Meanwhile, make the topping.
For the Topping
- Combine ingredients and spread over the cake. Refrigerate at least 3 hours, preferably 24, before unmolding and serving.
- Garnish, with chopped, rehydrated dried Asian Pears and lemon zest.
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