PEAR CHEESE CAKE

Pear Cheesecake Cake is easy to make, the procedure could be done fast and the ingredients are widely available. This cake makes use of biscuit cake as base and cheese mixture over it. With some sweet syrup and apricot jam, you can serve and eat this cake.

Serves :

Preparation Time :

15 minutes

Cooking Time :

25 minutes

Preparation Method :

Base:Press the biscuit crumb base into an 8" dish and leave it in the refrigerator for some time.
Filling:When the crumb base has set, spread the jam over it.
Bake the cake in a round 8" tin. Slice the sponge cake horizontally into two layers. Press the bottom layer onto the jam.(If you want more moist gateau, use the syrup: Put the syrup ingredients in a pan, bring to the boil and keep boiling for 1 minute. Cool. Sprinkle half over the layer of cake in the dish and let it soak.)
Peel, core and slice the pears. Toss with lemon juice and arrange them in a circle on top of the sponge.
To make the cheesecake, blend the cottage cheese and mix it with the sour cream. Beat the egg yolks into the cheese mixture with the sugar.
Dissolve the gelatin in 3 tbsp water over low heat without boiling, then stir it into the cheese mixture.
Whisk the egg whites, nottoo stiffly. Take one spoonful and stir thoroughly into the cheese mixture, then carefully fold in the rest.
Pour this over the pear slices on the sponge. Finally, top with the other half of the sponge cake (and pour the remaining syrup over, if you've made it). Leave the cheesecake in the refrigerator to set.
Topping:Serve dusted with icing sugar or brush it with warmed apricot or any light-colored jam.
Pipe a fine design with melted chocolate if desired.

INGREDIENTS

Base

Plain biscuit base (see Basic Recipes)

Filling

3 tablespoon raspberry jam
1 basic sponge cake

Syrup (optional)

200 ml water
3 tablespoon sugar (or according to taste)
1 tablespoon rum
4 pears
Juice of 1 lemon

Cheesecake

200 grams cottage cheese
150 grams sour cream
2 eggs, separated
20 grams gelatin
sugar to taste

Topping

A little icing sugar
Apricot jam
Chocolate

Posted Saturday, February 11, 2023 at 8:23:39 PM

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