Pear Cheesecake
- 200 g flour
- 300 g Sugar
- 1 Package Vanillin sugar
- 100 g cold butter
- 6 Eggs (size M)
- 3 red-cheeked pears (e.g. B. Trout)
- 2 EL + juice of 1 lemon
- 1 kg Lean quark
- 150 g Crème fraîche
- 1 packet ' Vanilla flavor 'pudding powder
- 1 packet 'Vanilla flavor' sauce powder
- 3 EL Apricot jam
- Mint
- fat and flour
90 minutes
easy
- 1.
- Process the flour, 50 g sugar, vanilla sugar, flaky butter and 1 egg with the dough hook of the hand mixer to form a smooth dough. Cover and chill for about 30 minutes. In the meantime, peel, halve and core 2 pears and cut into cubes. Drizzle with 2 tablespoons of lemon juice. Mix the quark, crème fraîche, 250 g sugar, juice of 1 lemon, 5 eggs, pudding powder and sauce powder. Carefully fold in the pear cubes. Roll out the dough into a circle (32 cm Ø). Line a greased springform pan (26 cm Ø) dusted with flour with the shortcrust pastry, pressing the edge on. Pour in the quark mixture and smooth it out. Bake cakes in a preheated oven (electric stove: 175 ° C / fan oven: not suitable / gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Take the cake out of the oven. Use a knife to remove from the edge of the springform pan and let cool for approx. 2 1/2 hours. Before serving, heat the jam and strain it through a sieve. Halve and core 1 pear and cut into wedges. Cover the cake with pear wedges and brush with jam. Decorate with mint
- 2.
- Wait approx. 2 1/2 hours
1 piece approx:
- 310 kcal
- 1300 kJ
- 13 g protein
- 11 g fat
- 39 g carbohydrates
Leave A Comment