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1
For the crust, pre-heat oven to 400F. process graham sticks in a food processor until almost ground to a powder. Add almonds and sugar ad process until almonds are chopped finely. Transfer crumb mixture to a medium sized mixing bowl and pour in butter. stir until crumbs are thoroughly moistened.
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2
Press crumb mixture into the bottom of 9-inch springform pan. place pan on a baking sheet and bake until crust is golden brown and firm, about 10 minutes.
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3
For the cheesecake, reduce the oven heat to 325F. place cream cheese, goat cheese, lemon zest, lemon juice and vanilla in a large mixing bowl. with an electric mixer, beat until just smooth, scraping down the sides of the bowl as needed, In two or three additions, beat in sugar until mixture is creamy. add eggs, one at a time, beating after each addition. continue until mixture is smooth and creamy!
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4
Pour batter into prepared crust. Bake until edges of cheesecake look set and the centre is still soft and slightly jiggly, 50 to 60 minutes. place pan on a rack to cool completely in the pan then cover for at least 6 hours or over night.
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5
Increase oven temp. to 400F for the roasted pears, Halve them and scoop out cores with a spoon or mellon baller. put butter, lemon juice, a tablespoon of maple syrup and 1/4 cup of pear juice in a medium baking dish. Bake for a minute of two, just until butter melts. Swirl to ix ingredients, then turn pears and baste with cooking liquid. continue to bake another 5 minutes until pears are tender. Transfer pear sauce to a small bowl to cool.
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6
when cheesecake has cooled, unmold fro pan. carefully cut into slices with a warm knife (dip knife in warm water the wipe dry). Stir cooled sauce with a whisk and serve sauce on the side with a pear half.
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7
Then, you are done, prepare to complemented!
