Pear cheesecake with bee sting hood

Name: Pear cheesecake with bee sting hood
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g + 1 tablespoon butter; 1 TABLESPOON Cocoa powder; 150 g Butter biscuits; 4 large ripe pears (about 225 g each); 5-6 Tbsp Lemon juice; 4 Eggs (size M); 225 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 500 g Low-fat curd; 250 g Double cream cream cheese; 1 package Pudding powder "Vanilla Flavor"; 3-4 Tbsp Raspberry Jam; 20 g Pistachio kernels; 125 g Whipped cream; 100 g flaked almonds; 3 TSP Flour; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g + 1 tablespoon butter
1 TABLESPOON Cocoa powder
150 g Butter biscuits
4 large ripe pears (about 225 g each)
5-6 Tbsp Lemon juice
4 Eggs (size M)
225 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
500 g Low-fat curd
250 g Double cream cream cheese
1 package Pudding powder "Vanilla Flavor"
3-4 Tbsp Raspberry Jam
20 g Pistachio kernels
125 g Whipped cream
100 g flaked almonds
3 TSP Flour
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Melt 100 g butter, stir in cocoa and let it cool down a little. Finely grind the biscuits in the universal chopper. Pour into a bowl and mix with butter. Lightly brush a springform pan (approx. 26 cm Ø) with oil. Put biscuit crumbs into the tin and press them down to a firm base. Place the tin in a cool place for about 30 minutes. Wash, peel and halve the pears and cut out the core.
2
Sprinkle with lemon juice. Leave to stand for about 15 minutes. Beat the eggs, 150 g sugar, 1 pinch of salt and lemon zest until creamy with the whisk of the hand mixer. Stir in curd and cream cheese. Stir in pudding powder. Spread the biscuit base with jam. Add approx. 1/3 of the quark mixture. Dab pears dry. Place the cut surface evenly on the quark mixture. Spread the rest of the quark mixture on the pears and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Chop the pistachios. Boil up 1 tablespoon butter, cream and 75 g sugar in a pot while stirring.
3
Add approx. 1/3 of the quark mixture. Dab pears dry. Place the cut surface evenly on the quark mixture. Spread the rest of the quark mixture on the pears and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Chop the pistachios. Boil up 1 tablespoon butter, cream and 75 g sugar in a pot while stirring. Add almond flakes and pistachios to the fat-sugar-mixture and simmer for about 2 minutes at low heat while stirring occasionally. Stir in flour. Let rest for about 15 minutes. After about 55 minutes, spread the almond mixture on the cake and bake for another 10-15 minutes (stick test). Finally cover with aluminium foil if necessary. Remove the cake and let it cool down
4
Add almond flakes and pistachios to the fat-sugar-mixture and simmer for about 2 minutes at low heat while stirring occasionally. Stir in flour. Let rest for about 15 minutes. After about 55 minutes, spread the almond mixture on the cake and bake for another 10-15 minutes (stick test). Finally cover with aluminium foil if necessary. Remove the cake and let it cool down
5
Waiting time approx. 15 minutes