Pear and poppy seed cheesecake
very easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 175 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 5 Eggs (size M)
- 125 g cold butter
- 500 g Ricotta cheese
- 250 g Schmand
- 4 TABLESPOONS Lemon juice
- 7-10 Tbsp grated zest of 1 organic lemon
- 50 g Cornstarch
- 250 g ready-to-bake poppy seed filling
- 2 (approx. 500 g) Pears
- 75 g Cranberries (glass)
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Put flour, 75 g sugar, vanillin sugar, salt, 1 egg and butter in pieces in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes
- 2
Lightly dust a large sheet of baking paper with flour. Roll out the shortcrust pastry round (32-34 cm Ø). Line a greased and floured springform pan (approx. 26 cm Ø) with the dough, pressing the edges. Prick the pastry base several times with a fork. Refrigerate the mould again for about 10 minutes.
- 3
Mix ricotta, sour cream, 100 g sugar, 4 eggs, lemon juice and zest. Sift the starch over it and stir it in. Remove 250-300 g cream and mix with the poppy seed filling. Pour about half of the light cream into the mould. Spread the poppy seed cream on top as a blob and pull through lightly. Then again spread the light cream and poppy seed cream in blobs and pull through lightly. Bake in the preheated oven, lower shelf (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes
- 4
Wash, peel and halve the pears and cut out the core. Cut the pear quarters into slices. Remove the cake from the oven and cover with the pear slices. Spread the cranberries in splotches on top. Bake the cake at the same temperature in about 30 minutes. Let the cake cool down on a cake rack in the oven
- 5
Waiting time approx. 35 minutes
Nutrition Facts
370 kcal
39 g
20 g
9 g
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