The love for fusion desserts has grown exponentially, bringing the best of two worlds—savory and sweet. Imagine the velvety texture of cheesecake meeting the tangy-spicy notes of a perfectly crafted pear chutney. This fusion dessert isn't just about flavors; it's about creating an experience that delights the palate in unexpected ways.
While unconventional for the Indian home baker, combining chutney and cheesecake makes it an adventure to start upon. Usually ignored when crafting chutney, the pears create a delightfully sweet, juicy base to serve with a rich creamy cheesecake in Pear Chutney Cheesecake Bars—a very interesting treat as well as indulgent delight. Let's have the recipe along with instructions to make these fantastic sweets plus tips to make them and store and serve it perfectly.
How to Make Pear Chutney
Ingredients:
- 3 ripe pears, peeled, cored, and chopped
- 1 medium onion, finely chopped
- 1 small green chilli, chopped (optional)
- 1-inch ginger, grated
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 tsp cinnamon
- 1/4 tsp cumin powder
- 1/2 tsp salt
- 1/4 cup raisins (optional)
Method:
- Take a heavy-bottomed pan, put a tablespoon of oil on it, and heat the pan over medium heat. Add the onion, ginger, and green chilli, and sauté until translucent.
- Add the pears and cook for 5 minutes, stirring occasionally
- Add sugar, vinegar, cinnamon, cumin powder, and salt; Mix well
- Let it be on low heat for 20–25 minutes till it reaches a thick consistency and also the pears become very soft. Mash lightly with a spoon for a nice chunky texture or transfer to a blender and churn for a smooth paste. Add raisins and again stir and cook for next 2 minutes. Let it come to room temperature completely before serving.
Recipe for Pear Chutney Cheesecake Bars
Ingredients:
For the Crust:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- For the Cheesecake Layer:
- 400g cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 eggs
For the Topping:
- 1/2 cup pear chutney
- 1/4 cup chopped walnuts or pecans (optional)
Method:
- Preheat your oven to 180°C . Line an 8-inch square baking tin with parchment paper.
- Mix the crushed digestive biscuits with melted butter until it resembles wet sand. Firmly press this mixture into the base of the tin to form an even crust. Bake for 8 minutes, then cool.
- Using a large bowl, cream the cream cheese until it becomes smooth. Add the powdered sugar and vanilla extract and mix well until they are fully combined.
- Add eggs, beating after each addition until the mixture is creamy and lump-free.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Spoon the pear chutney over the cheesecake layer in small dollops. Use a knife to swirl it gently, creating a marbled effect. Sprinkle chopped nuts over the top if desired for added crunch.
- Bake in the preheated oven for 25–30 minutes or until the edges are set but the center is slightly wobbly.
- Remove it from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for the best results.
How to Plate Them
Cut Clean: Use a sharp knife, wiped clean after each cut, to slice the cheesecake into neat bars.
Serve with Panache: Arrange the bars on a platter, drizzling a little extra pear chutney over each one. Garnish with a sprig of mint or a thin slice of fresh pear.
Pairing: Serve with a cup of masala chai or spiced coffee for an Indian twist.
Tips to Use Pear Chutney
Sandwich Spread: Use it as a filling for grilled cheese sandwiches for a sweet-and-savory upgrade.
Side dish: Accompany it with samosas, pakoras, or kachoris.
Glaze: Drizzle it on roasted vegetables or meat to serve as a glaze prior to grilling.
Topping: Dollop it on plain yogurt or vanilla ice cream to make an easy dessert.
Storage Tips
Chutney: Put pear chutney into an airtight container and refrigerate it for up to two weeks. Freezing for extended storage: Store the same portions.
Cheesecake Bars: Store the cheesecake bars in an airtight container in the refrigerator for up to five days. Do not stack them, as this may cause the layers to smear.
Freezing: You can freeze the cheesecake bars for up to a month. Wrap each bar in plastic wrap and store in a freezer-safe container. Let it thaw in the refrigerator before serving.