Pear cheesecake
Tags:
alcohol-free
vegetarian
Description
A juicy cheesecake is already delicious! We go one better and refine this classic. The sweet pear is responsible for the fruity note. Special ingredients like peanut butter, maple syrup and vanilla bring a great mix of interesting flavours to the cake, making it mega delicious. The recipe is so great that your friends will be snatching it out of your hand!
Zutaten für
For the base
100
g
coconut oil, virgin
200
g
whole spelt flour
140
g
peanut butter, unsweetend
60
g
coconut blossom sugar
30
ml
maple syrup
0.5
vanilla pod
1
Pinch(es)
salt
For the filling
750
g
cottage cheese
250
g
natural yoghurt
0.5
vanilla pod
180
ml
maple syrup
50
g
corn starch
150
ml
mineral water
3
pears, large
Preparation
Prepare the base
1
Preheat the oven to 180°C. Warm the coconut oil in a bain-marie.
2
Knead the coconut oil with the flour, peanut butter, coconut blossom sugar, maple syrup, the vanilla pulp and a pinch of salt into a smooth dough. Spread the dough evenly over the base of the springform pan and press down a little.
3
Pre-bake the base for 10 minutes and then leave to cool slightly.
For the filling
1
Mix the quark, yoghurt, vanilla pulp, maple syrup and cornflour until smooth. Finally, stir in the sparkling water and pour about a quarter of the cream onto the pre-baked base in the springform pan.
2
Peel and core the pears and cut into wedges. Spread the wedges on the curd cream in the springform pan and cover with the remaining cream.
3
Bake the cheesecake first for 40 minutes, then bake for another 40 minutes at 160° C top/bottom heat.
4
If necessary, cover the surface of the cake during baking. After baking, leave the cake to cool in the oven with the door slightly open and then refrigerate for at least 3 hours.
Zutaten für
For the base
100
g
coconut oil, virgin
200
g
whole spelt flour
140
g
peanut butter, unsweetend
60
g
coconut blossom sugar
30
ml
maple syrup
0.5
vanilla pod
1
Pinch(es)
salt
For the filling
750
g
cottage cheese
250
g
natural yoghurt
0.5
vanilla pod
180
ml
maple syrup
50
g
corn starch
150
ml
mineral water
3
pears, large
