Pear Cheesecake with Marzipan Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sprinkles:
- 150 g butter
- 300 g flour, (preferably spelled flour)
- 150 grams sugar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 1 egg yolk
- 100 g marzipan paste
- 50 g almond (s), round
For the filling:
- 2 tablespoon breadcrumbs
- 4 pear (s)
- 4 tablespoon lemon juice
- 4 egg (s)
- 150 grams sugar
- 1 pinch (s) salt
- 500 g quark, (curd cheese)
- 250 g double cream cheese
- 1 packet custard powder, vanilla
- 6 tablespoon cranberries, from the glass (amount varies depending on taste)
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the crumble together and press half of the crumble into a greased springform pan. Spread the breadcrumbs on top.
- Quarter and core the pears, toss in lemon juice.
- Mix eggs, sugar and salt until creamy. Stir in the quark, cream cheese and pudding powder. At the end, carefully fold in the berries.
- Spread the pear quarters on the crumble base, pour in the curd cheese mixture. Bake in the hot oven for about 55 minutes. After 30 minutes of baking time, distribute the remaining crumble on top of the curd mixture.
- Oven setting: convection: 150 ° C or top / bottom heat 175 ° C
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