Cheesecake with a pear topping
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Energy 1540 kJ (368 kcal) 18 %
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Sugar 9.9 g 11 %
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Fats 30.68 g 44 %
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Saturates 5.86 g 29 %
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Sodium 0.04 g 2 %
% recommended daily amount for adults (Everything about GDA)
Very simple cheesecake without cooking, which can handle anybody. You can use your imagination when decorating.
Ingredients
soft butter biscuits with wholegrain cereals | 2 packets of 130 g {text:"You can use any biscuits."} |
260 g | 1114,6 kcal |
butter | 190 g | 1393,1 kcal | |
Mascarpone | 500 g | 1855,7 kcal | |
powdered sugar | 80g + 2 tsp for pear topping | 88 g | 337,1 kcal |
vanilla aroma | 1 tsp - {text:"or a packet of vanilla sugar"} |
3 g | 0,2 kcal |
lemon | half of lemon - juice+zest | 10 g | 3 kcal |
double cream | 2 cups | 400 ml | 1298,3 kcal |
cream fix | 16 g | - | |
pears | 1 larger piece | 200 g | 131,8 kcal |
mint | a few leaves for decoration | 1 g | 0,5 kcal |
Directions
- Cheesecake with a pear topping starts with crushing the biscuits in a blender.
- Put it in a bowl and pour 190 g melted but cold butter.
- First, stir with a wooden spoon, then use hands until the mixture soaks with butter equally. This will take about 3 minutes.
- Put the biscuit mixture into a mold and spread over the entire surface. Then squeeze the mixture by hand.
- In a bowl put 500 g mascarpone, add 80 g of powdered sugar, juice and zest of half a lemon and whip until soft and creamy.
- In another bowl pour 2 cups of whipping cream, add cream fix and whisk well. Then mix it with mascarpone.
- Spread this mixture over the buiscuits evenly and leave in the fridge to cool for about 12 hours, which is essential for this recipe.
- The second day cut a larger pear into small pieces and put it in a pot. Pour in 100 ml of water and add 2 teaspoons powdered sugar.
- Cook while stirring occasionally and adding water for about 5-15 minutes.
- Garnish the cheesecake with cooled or slightly warm pear topping. You can also add a piece of fresh pear and a leaf of mint.
Other cakes video recipes can be found HERE.
- put 260g of biscuits in a blender...
- mix until loose...
- put it in a bowl...
- pour in 190 g melted but cold butter...
- first, stir with a wooden spoon...
- then use hands...
- this will take about 3 minutes...
- put the biscuit mixture into a mold...
- spread and squeeze evenly over the entire surface...
- in a bowl put 500 g mascarpone...
- add 80 g of powdered sugar...
- 1 tsp of vanilla flavor...
- juice and zest of half a lemon...
- whip it...
- in another bowl pour 400ml of whipping cream...
- add a cream fix...
- and whisk well...
- stir the ceam with mascarpone...
- stir very gently...
- pour this mixture over the buiscuits...
- spread it evenly and leave in the fridge to cool for about 12 hours...
- cut a larger pear into small pieces...
- put it in a pot...
- pour in 100 ml of water...
- add 2 teaspoons powder sugar...
- cook while stirring occasionally and keep adding water...
- garnish the cheesecake with cooled pear topping and add a leaf of mint...
- you can add a piece of a pear...
- and can be served...
You can decorate it with any fruit and pour over various fruit or chocolate topping.
You can also prepare a smaller cheesecake using the half-dose ingredients.
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