Small pear cheesecake

Name: Small pear cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 120 g + some flour; 15 g + 60 g diabetic sweetness; 1 egg yolk + 2 eggs (size M); 60 g cold + 20 g soft butter/margarine; 2 (240 g) seeded pears; 375 g Low-fat curd; 1 (15 g) go. tablespoon of starch

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

120 g + some flour
15 g + 60 g diabetic sweetness
1 egg yolk + 2 eggs (size M)
60 g cold + 20 g soft butter/margarine
2 (240 g) seeded pears
375 g Low-fat curd
1 (15 g) go. tablespoon of starch

Directions

1
Knead 120 g flour, 15 g sweet, 1 egg yolk, 60 g fat in pieces and 1 tablespoon cold water first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for approx. 1 hour
2
Grease the springform pan (approx. 20 cm Ø). Roll out the dough on a little flour until round (approx. 26 cm Ø). Line the form with the dough, pressing up the edges by approx. 3 cm. Prick the base several times with a fork
3
Peel and finely dice 1 pear. Separate the eggs. Beat egg whites until stiff. Mix 20 g fat, egg yolk and 60 g sweetness until creamy. Add quark, sieve the starch on top and stir both into it. First add beaten egg white, then pear pieces
4
Spread the quark mixture into the mould. Bake in the preheated oven (electric oven: 175 °C/air circulation: 150 °C/gas: level 2) for approx. 25 minutes. Increase the temperature (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) and continue baking for 15 minutes.
5
Wash the rest of the pear and cut into thin slices. Place them on the cake in a fan shape and bake for about 10 minutes. Leave to cool in the tin