Cheesecake with red wine pears

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and halve the pears and remove the core and stalk. Put pears with red wine, lemon juice and 100 g sugar in a pot, bring to the boil. Cover and simmer for 15-20 minutes. Let cool off in the red wine stock. For the crumbles, put flour, 150 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, 1 egg and butter in flakes in a mixing bowl. Knead into crumbles with the dough hooks of the hand mixer.

2. 2

   Put half of the crumbles into a greased springform pan (24 cm Ø), press them to a base and chill. Separate 2 eggs for the cheese mixture. Stir curd cheese, mascarpone, 75 g sugar and 1 packet of vanillin sugar until smooth. Stir in egg yolks and starch one after the other. Beat the egg whites with 1 pinch of salt until stiff, fold into the cheese mixture. Stir the jam until smooth and spread on the crumble base, leaving 1 cm free at the edge. Drain the pears well and collect the stock. Pour some cheese mixture on the base and smooth it down. Place 7 pear halves in the mould, cut side down, close together. Add the rest of the cheese mixture and smooth it down. Spread the remaining crumbles on the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes.

3. 3

   Drain the pears well and collect the stock. Pour some cheese mixture on the base and smooth it down. Place 7 pear halves in the mould, cut side down, close together. Add the rest of the cheese mixture and smooth it down. Spread the remaining crumbles on the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 50-60 minutes. Let cool on a cake rack. Stir icing sugar with 2-3 tablespoons of red wine stock until smooth. Remove the cake from the tin. Draw the icing in lines over the cake. Cut the remaining pear halves into slices and decorate the cake with them. Sprinkle the sugar crystals over the cake

4. 4

   Let cool on a cake rack. Stir icing sugar with 2-3 tablespoons of red wine stock until smooth. Remove the cake from the tin. Draw the icing in lines over the cake. Cut the remaining pear halves into slices and decorate the cake with them. Sprinkle the sugar crystals over the cake

Nutrition Facts

KCAL
490 kcal

CARBS
65 g

FATS
20 g

PROTEINS
11 g