Pear cheesecake

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g Flour
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 100 g cold butter
  • 6 Eggs (size M)
  • 3 red-backed pears (e.g. trout)
  • 2 TABLESPOONS + juice of 1 lemon
  • 1 kg Low-fat curd
  • 150 g Fresh cream
  • 1 package Pudding powder "Vanilla Flavor"
  • 1 package Sauce powder "Vanilla flavor
  • 3 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Mix flour, 50 g sugar, vanillin sugar, butter in flakes and 1 egg with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Meanwhile peel 2 pears, halve, core and cut into cubes. Sprinkle with 2 tablespoons of lemon juice. Mix quark, crème fraîche, 250 g sugar, juice of 1 lemon, 5 eggs, pudding powder and sauce powder.

  2. 2

    Carefully fold in diced pears. Roll out the dough to a circle (32 cm Ø). Line a greased springform pan (26 cm Ø) with the shortcrust pastry while pressing the edges. Pour in the curd mixture and smooth it down. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: not suitable/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, warm up the jam and pass it through a sieve. Halve 1 pear, remove seeds and cut into slices.

  3. 3

    Cover after 40 minutes if necessary. Remove cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, warm up the jam and pass it through a sieve. Halve 1 pear, remove seeds and cut into slices. Cover cake with pear slices and spread with jam. Decorate with mint

  4. 4

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
310 kcal
CARBS
39 g
FATS
11 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesCakeCake

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