Pear Cheesecake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g low-fat quark
- 75 grams sugar
- 6 tablespoon oil
- 1 egg (s), size M
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 300 grams flour
- 3 teaspoons baking powder
For covering:
- 3 egg (s), size M
- 250 g cream quark
- 250 g crème fraîche
- 75 grams sugar
- 2 tablespoon cornstarch
- 1 pinch clove powder
- 1 pinch ginger powder
- 1 can pear (s), at least 8 halves
Print Recipe
Pin Recipe Instructions
- Mix 150 g low-fat quark, 75 g sugar, 6 tablespoons oil, 1 egg, 1 packet of vanilla sugar, 1 pinch of salt in a bowl. Mix 300 g flour and 3 teaspoons of baking powder well. Add and knead into a dough. 2/3 of the dough for the base and 1/3 for the edge. Put the dough in a size 26 springform pan.
- Separate 3 eggs for the quark mixture. Beat the egg whites until stiff. Mix the egg yolks with 250 g cream quark, 250 g crème fraîche, 75 g sugar, 2 tablespoons cornstarch, 1 pinch of clove powder and 1 pinch of ginger powder. Fold in the egg whites. Spread the mixture on the dough. Place the well-drained pear halves on the quark mixture and gently press in. Bake in a preheated oven at 180 degrees, fan-assisted at 160 degrees for about 40 minutes. Depending on the oven. Remove the cake from the edge of the springform pan and let it cool down in the pan.
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