Pear Cheesecake

After the success of my pear tart with lavender, I decided to make one more cake with pears. This time I went with a cheesecake. It turned out to be a great choice, because this cheesecake is really delicious. Moist and fragrant. The batter comes together quickly, and then you just wait for it to bake. It's perfect for gloomy fall days, so I encourage you to try it this coming weekend :)

Pear cheesecake

The original recipe used frozen currants. I used blueberries. You can leave out both or use other fruit. It should be frozen, though, because frozen fruit doesn't release a lot of juice during baking.

Pear cheesecake

Oh, and one little technical matter... Recently someone let me know that the recipe print function on the blog isn't working properly. Could you write to me (using the "leave a message" tab at the top of the page) and tell me whether everything works for you, or whether it doesn't and I still have to hunt for the cause? Thank you in advance!

Instructions:

Preheat the oven to 180°C (350°F).

Cream the butter and sugar until fluffy. Separate the egg whites from the yolks. Add the yolks one at a time to the butter mixture, then add the semolina, baking powder and pudding mix, the zest and 2 tbsp of the lemon juice. Mix, then add the twaróg and mascarpone and mix again.

Beat the egg whites with a pinch of salt and gently fold them into the cheese mixture.

Line a 26 cm springform pan with parchment paper, pour in half of the cheese mixture and scatter the blueberries over it (set aside 2 tbsp), then pour in the rest of the cheese mixture and level the top. Peel the pears, cut out the cores and cut them into 4 pieces (I cut mine into 8, but they seemed too thin after all). Arrange the pears on top of the cake, sprinkle with the remaining blueberries and bake on the second rack from the bottom for 60 minutes. If the top starts to brown too much, cover it with parchment paper. After baking, take the cake out of the oven and let it cool in the pan. Sprinkle with powdered sugar before serving.

Enjoy!

Source: “Lust auf Genuss” 9/2012