Baked pear-cheesecake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4.7 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 75 g + 100 g sugar
  • 7-10 Tbsp grated rind and juice
  • 7-10 Tbsp of 1 untreated lemon
  • 125 g cold butter/margarine
  • 4 Eggs (Gr. M)
  • 1 kg Pears
  • 250 g Cream curd
  • 200 g Sour cream or crème fraîche
  • 1 package Vanillin sugar
  • 1 package Pudding powder
  • 7-10 Tbsp "Vanilla flavored"
  • 1-2 TEASPOONS Icing sugar

Directions

  1. 1

    Knead flour, 75 g sugar, lemon zest, fat in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the dough and leave to cool for approx. 30 minutes

  2. 2

    Peel the pears, quarter them, remove the seeds and cut them crosswise into thin slices. Sprinkle with lemon juice. Roll out 2/3 of the dough on the bottom of the mould (26 cm Ø) and enclose the edge of the mould. Form the rest of the dough into a roll, place on the edge of the mould and press up 3-4 cm

  3. 3

    Mix quark, sour cream, 3 eggs, 100 g sugar, vanillin sugar and custard powder with the whisks of the hand mixer. Fold in pears and spread on the bottom. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Let them cool down. Dust the cake with icing sugar

Nutrition Facts

KCAL
280 kcal
CARBS
33 g
FATS
13 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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