Pear cheesecake cubes with caramel sauce

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the crumbles, put the flour, 325 g sugar, oat flakes, 1 packet vanilla sugar, salt, 2 eggs and 325 g butter in a very large bowl and work into crumbles with your hands. Place just under 2/3 of the dough on a well-greased fat pan (36 x 41 x 3.5 cm), press down to a smooth base with your hands.

2. 2

   For the quark mixture, whisk 100 g butter, 2 packets of vanilla sugar and 175 g sugar until creamy with the whisks of the hand mixer. Add the sour cream and quark and stir well. Add 8 eggs and pudding powder and mix well.

3. 3

   Wash the pears, cut them in half and cut out the core. Peel and dice the pears and fold them into the quark mixture. Sprinkle breadcrumbs evenly on the base. Spread the quark cream evenly on top, smooth it down.

4. 4

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours on the bottom shelf.

5. 5

   Spread the rest of the crumbles evenly after about 20 minutes of baking time. Remove from the oven, place on a cake rack and allow to cool. For the sauce, warm the cream and caramel cream in a small pot at low heat.

6. 6

   Let simmer for about 10 minutes. Remove from the heat and let it cool down. Cut the cake into pieces. Arrange cake pieces with caramel sauce.

Nutrition Facts

KCAL
420 kcal

CARBS
50 g

FATS
20 g

PROTEINS
12 g