Grandma39s cheesecake with pears
Ingredients for Grandma39s cheesecake with pears
| Amount | Ingredient |
|---|---|
| For the dough: | |
| 300 grams | Flour |
| 200 grams | Sugar |
| 1st Egg | 200 grams |
| Butter | |
| Flour the work surface | |
| Fat for the work surface | 200 grams |
| Cranberry | |
| For the filling: | 9th Eggs |
| 175 g | Sugar |
| 3 tbsp | Grafschafter caramel (caramel syrup) |
| 800 grams | Quark |
| 2 Pk | Vanilla pudding powder |
| 50 g | Flour |
| 250 grams | Butter |
| 125 ml | Milk |
| 1 box | Pear halves |
| Icing sugar for dusting | |
Grandma39s cheesecake with pears Directions
Flour, sugar, egg and butter kneaded into a smooth dough, wrap in foil and place approximately one hours cold. Place the dough on a floured surface, roll out and line the bottom edge and a greased springform pan (diameter 26/28 cm) with it. Prick the bottom several times with a fork and brush with 150 g of cranberry. Electric oven at 180-200 degrees Celsius.
For the filling, beat eggs, sugar and caramel syrup foamy and add the curd. Custard powder and flour mix and stir. Melt butter, let cool and stir in the milk or liquid with the quark mass. The cast to distribute the cranberry and bake about 15-20 minutes (electric and gas oven 180-200 degrees / step 3-4, convection 160-180 degrees).
Drain pears. Take the cake out and cut with a sharp knife about 1 / 2 inches deep between pastry and quark mass. Pears spread decoratively on the cake and bake for another 40-45 minutes. Let cake cool in the mold release from the mold, fill the pears and sprinkle with remaining cranberry to the brim with powdered sugar.
