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Pear cheesecake

Pear cheesecake

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If you have a craving for an aromatic cheesecake, with a delicious homemade biscuit crust ... then I'll come up with the right solution. I missed a cheesecake, and if I still broke the ice this year on pear cakes, I decided to make it with pears ... and coconut, an extremely fragrant and delicate combination.


  • 250 gr wholemeal biscuits
  • 120 gr butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla sugar


  • 800 gr cream cheese
  • 150 ml sour cream
  • 100 gr brown sugar
  • 50 gr honey
  • 3 eggs
  • 2 medium to small pears
  • 2 tablespoons coconut
  • 1 tablespoon starch top
  • 1 teaspoon vanilla essence
  • 1 tablespoon lemon juice


  • 200 ml sour cream for whipped cream
  • 1 teaspoon vanilla sugar
  • 1 para
  • coconut flakes

Servings: 12

Preparation time: less than 30 minutes


We are preparing a Teflon tray measuring 20-21cm. It may be even bigger, but I like to make a tall cheesecake. We line it with baking paper at the base and ... that's about it, it doesn't need to be greased. Preheat the oven to 180 degrees.

Put the biscuits in the robot and grind them finely, add the vanilla sugar and cinnamon over them and mix. Melt the butter over low heat then add it over the biscuits and mix well. We put the biscuits in the shape of a cake, press well on the bottom and lift the layer of biscuits on the edges as well. Put in the oven for 10 minutes, then set aside and move to the filling. Move the fire to 160 degrees.

Mix the cream cheese with the sugar and honey for 3 minutes, then add the eggs one at a time and mix well after each one, until completely incorporated. Add the starch and sour cream and mix gently for another minute. At the end add the vanilla essence and lemon juice, mix lightly and set aside.

We cut the pears into thin slices and sprinkle them with a little lemon juice so that they do not oxidize.

Put half of the cream over the base of the biscuits, place the pear slices, sprinkle the two tablespoons of coconut on top, then pour the rest of the cream. Bake for an hour. If necessary, it can be left more or less depending on the case. At the end the cheesecake should be slightly golden on top, by no means brown, and should have a slight tremor on movement. I usually leave the cheesecake for an hour, and that's enough.

Let it cool in the oven for 2 hours, then put it in the cold for at least 6 hours, or overnight.

For decoration, mix the whipped cream with the vanilla sugar and decorate the cheesecake according to your preference. I also put a few slices of pear sprinkled with a little lemon juice and coconut flakes. It is made quite easy, but it is always effective and wreaks havoc among tasters. He completely conquered me ... it was delicious !! I kept a slice for you too.


I used Bosc pears in this recipe and they brought unique flavor to the mousse.

I also used gelatin for the mousse layer, which made it more stable.

Everyone around here loved this fall sweet treat, so I had to make a second batch of it, to make sure I & # 8217ve got dessert to enjoy during the week.

Pear cheesecake with gingersnap crust

Soft pears, perfectly smooth and rich filling and a crust made from gingersnap cookies, this pear cheesecake is a fabulous dessert to enjoy year round!

Do you know what day is today? It's National Cheesecake Day !! One of my favorite days of the year!

I & # 8217ve mentioned lots of times chocolate cheesecake is my favorite dessert of all time, but truth be told I love cheesecake anything. For me cheesecake is one of those desserts I could eat every single day despite several other sweet options in the house.

There is something magical about the velvety filling that gets me All.The.Time.

Other reasons why I love cheesecake?

& # 8211 the filling can be made using various types of cheese. In addition to the standard cream cheese, you can make ricotta cheesecake and even goat cheese cheesecake!

Still not convinced why cheesecake is the best dessert ever? Maybe all the cheesecake recipes my friends and I are sharing today will convince you! (scroll to the bottom of this post to check all 60 cheesecake recipes)

This pear cheesecake is one of my favorite cheesecake at the moment. It’s rich, creamy and smooth, just like a cheesecake should be with lots of roughly chopped soft pear pieces and a touch of ground ginger. I love pairing pears with ginger but if you & # 8217re not a big fan, you could use cinnamon or nutmeg instead.

Despite its long list of ingredients, this cheesecake is actually fairly simple to make. The classic graham cracker crust is substituted by gingersnap crackers mixed with melted butter. Press evenly on the bottom of a 13X9 & # 8243 baking pan. No extra sugar added and the crust requires no pre-baking. Just refrigerate while you make the filling.

For the filling, you & # 8217ll have to make the pears first. After they have been peeled and cored cook over low heat in a sugary water until just begin to soften. Remove from the stove, drain and let cool.

The cheese filling not only includes cream cheese, but sour cream as well.

For a silky smooth filling, it & # 8217s is very important to remember to have the ingredients at room temperature. Now, that it & # 8217s summer time, leave your ingredients out for about an hour or so. You also have to keep in mind a light beating is all it & # 8217s needed. If you over-mix the cheesecake filling you & # 8217ll most likely end up with cracks.

Speaking of cracked cheesecake, making bars seems a whole lot easier and less likely to crack. If you prefer a round cheesecake (for a 9 & # 8243 springform pan) half the recipe. It should work like a charm.

Soft pears, perfectly smooth and rich filling and a crust made from gingersnap cookies, this pear cheesecake is a fabulous dessert to enjoy year round!

Storing leftovers

Baked cheesecake stays fresh for a while.

If you plan to eat all of it, simply store it in the fridge. It will definitely keep for 1 week, and some readers have reported that it was fine after 2 weeks!

To store longer term, you can place it in the freezer for at least 3 months. For easy serving, I recommend freezing in single serving slices.

Then, when you & rsquore ready to thaw a slice, place it in the fridge for about 3-5 hours. If it & rsquos not quite soft enough, you can also let it sit at room temperature for about 30 minutes before serving.

That way, you can enjoy this indulgent keto treat any time the mood strikes!

More than 250 dishes made fresh from scratch every day

Cheesecake lovers no longer need to choose between a slice and a scoop. Now you can have both in one delicious dessert! Celebrate summer with one of our seven at home Cheesecake Ice Cream Pints.

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  • 6 dried pear halves, chopped
  • ⅓ cup crystallized ginger
  • ½ cup water
  • 1 cup low-fat granola, (without dried fruit)
  • 16 ounces nonfat or low-fat cottage cheese, (1 3/4 cups)
  • 16 ounces nonfat cream cheese
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 3 large eggs
  • ⅓ cup all-purpose flour
  • 2 teaspoons vanilla extract

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray.

Place pears, ginger and water in a medium saucepan bring to a simmer over medium heat. Reduce heat to a gentle simmer, cover and cook until the liquid has been absorbed and the fruit is softened, 10 to 14 minutes.

Meanwhile, process granola in a food processor or blender until finely ground. Pour it into the prepared pan turn and tilt the pan to coat the sides and press down into the bottom to make an even layer.

Transfer the pear mixture to a food processor process until a coarse paste forms, scraping the sides of the bowl as necessary. Let cool for 10 minutes. Add cottage cheese and cream cheese process until combined. Add granulated and brown sugars process until smooth, scraping the sides as necessary. With the processor running, add eggs one at a time. Add flour and vanilla process until creamy. Pour the batter into the prepared pan. Rap the pan against the counter a few times so the granola on the sides falls onto the batter, forming a decorative edge.

Bake the cheesecake until set, without a jiggle at the center when the pan is tapped, about 50 minutes. Turn the oven off. Let the cheesecake stand in the oven, with the door ajar, for 1 hour.

Transfer the cheesecake to a wire rack to cool for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

Pear Cheesecake Pie

The food processor makes preparing this cheesecake pie made with fresh pears and an almond crust quick and easy.


  • 1 package (8-ounce) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 can (29-ounce) Bartlett pear halves, drained
  • 1/2 teaspoon ground cinnamon

For the crust:

  • 1/2 cup sugar
  • 1 stick butter, cut into 8 pieces
  • 3/4 cup all-purpose flour
  • 1/2 cup finely ground almonds


  1. Place oven rack in lower portion of oven and preheat to 425 & degF. Spray a 9-inch pie plate with nonstick spray.
  2. In a food processor, pulse sugar and butter until well combined. Add flour and pulse until crumbly. Add ground almonds and process until the consistency is like wet sand. Reserve 1/2 cup and set aside. Press remainder of crust evenly into the pie plate.
  3. In the same food processor, process the cream cheese, egg, sugar and vanilla until smooth. Pour into the crust, then arrange pear halves in a circle on top.
  4. Mix the cinnamon into the reserved crust mixture and sprinkle over the top. Bake at 425 & degF for 10 minutes. Reduce temperature to 350 & degF and bake another 35 to 40 minutes, until crust is golden brown and filling is set (when a knife is inserted, it should come out clean).
  5. Remove to a cooling rack and cool for 20 minutes. The pie can be served warm or chilled.

This recipe is inspired by a tart with a walnut crust in Marlene Sorosky's "Fast & Festive Meals for the Jewish Holidays" (out of print).

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.

Pear Crisp Cheesecake

Just last week we were talking about how tough it can be to choose between two desserts. And here I am again with a hybrid dessert. I don & rsquot know about you, but I see no problem here. So, let & rsquos get to the cheesecake!

What we have here is a sweet, creamy cheesecake underneath a layer of pears and an oat topping. And all of it is flavored with plenty of cinnamon. In other words, it & rsquos fall baked into a cheesecake.

There is certainly no shortage of flavor here. The crust is made with those wonderfully spiced speculoos cookies, so we & rsquore already off to a good start. Then, there & rsquos a sweet, creamy, cinnamon-y cheesecake. And finally, that & rsquos all topped with a layer of pears underneath a buttery oat crisp topping.

I & rsquom a big, big fan of pears. They are perhaps my favorite fall baking ingredient. But if you prefer, this recipe should work just as well with apples or a combination of apples and pears.

I don & rsquot think there are adequate words to express how much we love this cheesecake. It & rsquos so amazingly delicious and so wonderfully creamy. Quinn and I both agree that it & rsquos one of our favorite desserts I & rsquove made this year.

This cheesecake is pretty much perfect for Thanksgiving. It has such wonderful fall flavors. Plus it has the benefit of being a great make-ahead dessert so you can concentrate on cooking your meal on the big day. This is just the kind of beautiful, delicious dessert you want to find at the end of your big meal.


  • 400 gram cream cheese on room temperature
  • 250 gram soft goat cheese on room temperature
  • 4 eggs
  • 6 ripe pears
  • 100 grams of powdered sugar
  • 120 grams of flour
  • 1/2 lemon (zest + juice) + 1 tablespoon extra juice
  • small handful of fresh sage
  • 100 grams of dairy butter + extra
  • 75 gram dry cookies (such as Dutch Maria cookies)

& uarr click on the photo to enlarge

Kitchen equipment

  • oven
  • spring form (26 m - 10 inch)
  • silicone kitchen brush
  • cutting board & chef's knife
  • standmixer
  • 2 medium-sized bowls
  • ziplock bag and rolling-pin or use a food processor to crumble the cookies
  • small saucepan
  • fine sieve
  • ladle

View the original recipe via:

Preparation - 30 minutes

MELT the butter in the small saucepan. CRUMBLE the cookies, you can use a food processor or PLACE them in a ziplock bag and smash them with a rolling pin. COAT the spring form with butter.

COMBINE the melted butter and cookie crumbs and DIVIDE them over the bottom of the spring form. Make sure they're equally divided and press them downwards with your hands.

Pear and sage cheesecake

REFRIGERATE while you start with the cheese filling. PEEL 4 of the pears and remove the core. You can create the pear puree by pressing it through a sieve with a ladle. You can also use a blender for the puree, that's up to you.

ADD the cream cheese, goat's cheese, zest and juice of half a lime, 4 eggs and the pear puree into the bowl of your mixer. MIX until you’ve reached a smooth mixture, but don’t mix too long.

ADD the powdered sugar and flour. Finely chop the sage leaves and stir them into the smooth mixture. PRE-HEAT the oven to 150 degrees Celsius or 300 degrees Fahrenheit.

Pear and sage cheesecake

Finishing the pear and sage cheesecake - 1 hour

POUR the cheese filling onto the cookie bottom and BAKE in the oven for about 45 minutes, depending on your oven. Never open the door too quickly, otherwise the cheesecake will collapse.

You can check if it's done, by moving it, if it's wobbly in the middle it needs a bit longer. Open the door just very slightly and let the cheesecake sit in the turned off oven for 10 minutes.

TRANSFER to a cooling rack and let it cool off completely. PEEL the leftover 3 pears, remove the core and chop into slices. GARNISH the cheesecake and use a kitchen brush to divide a bit of lemon juice over the pears to prevent them from discoloring. Enjoy!

Did you make this recipe or are you planning to?
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Local Eats: 24th CheeseCakerie makes Kool-Aid, pumpkin and honey pear-flavored sweets

ANN ARBOR, MI - The owners of a family-run cheesecake shop in Ann Arbor and Ypsilanti can make just about any flavor thrown at them.

Sean Brezzell, owner of 24th Cheesecakerie, regularly sells classic red velvet, hazelnut, caramel macchiato, lemon, strawberry, Oreo and plain cheesecake flavors. But flavors like Life Saver, Kool-Aid, Kit Kat and more have also been concocted at the bakery.

Some of the most unique flavors Brezzell and his brother, Terrance, have created include honey lavender, honey pear crunch and Kool-Aid.

“It tasted like Kool-Aid ice cream. We did cherry and tropical punch (flavor), ”Brezzell said. “People thought (it) would be overpowering but it was nice.”

Brezzell describes the honey pear crunch as a “honey pear strudel” cheesecake. He said that he never thought about a honey lavender flavor until a customer suggested it.

“It was the subtleness of the honey and flavoring of the lavender (that) went really well,” Brezzell said.

Some of the bakery’s top items this season include traditional pumpkin, sweet potato, cookies and cream, and strawberry, which seems to hold the No. 1 spot, Brezzell added. They rotate flavors based on the season.

The family often takes flavor requests by phone or in-person, and customers can buy them by the slice. Another customer request is a pineapple upside-down cheesecake. Previously, the eatery offered a cinnamon churro flavor, which Brezzell describes as a “Cinnamon Toast Crunch” cereal flavor.

He also recommends a seasonal pumpkin coconut cheesecake, or the blueberry or strawberry waffle cone cakes.

"Growing up, I hated blueberry but I love the waffle cone," Brezzell said. “People throw out flavors out to us. The most unique probably comes from my family. They always want to test and see what we can do next. My my dad wants us to make a cheesecake cannoli. My brother Terrance introduced me to the Cinnabon cheesecake. My brother can make you a Boston crème cheesecake. I’ve never made a Boston crème cheesecake. ”

24th CheeseCakerie has a cafe inside Briarwood Mall and a location at 14 N. Washington St. in Ypsilanti. The shops are open from 1 to 7 p.m. Sunday through Saturday and offer carryout and delivery. More information is available on the website.

The family is expanding 24th CheeseCakerie to 141 W. 13 Mile Road in Madison Heights and aims to open by the end of the year.

Video: Banoffee. Kitchen Lab TV. Άκης Πετρετζίκης (July 2022).


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