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Chilled Blackberry and Pear Cheesecake

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Chilled Blackberry and Pear Cheesecake
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
595
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie595 kcal(28 %)
Protein19.54 g(20 %)
Fat36.03 g(31 %)
Carbohydrates48.45 g(32 %)
Sugar added25.15 g(101 %)
Roughage2.98 g(10 %)
Vitamin A265.52 mg(33,190 %)
Vitamin D0.18 μg(1 %)
Vitamin E3.09 mg(26 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.05 mg(4 %)
Folate20.79 μg(7 %)
Pantothenic acid0.35 mg(6 %)
Biotin6.29 μg(14 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C9.43 mg(10 %)
Potassium240.66 mg(6 %)
Calcium111.27 mg(11 %)
Magnesium37.88 mg(13 %)
Iron0.75 mg(5 %)
Iodine1.69 μg(1 %)
Zinc0.66 mg(8 %)
Saturated fatty acids18.87 g
Cholesterol80.03 mg
Author of this recipe:

Ingredients

for
8
For the base
5 ounces
Cookie (digestive)
½ cup
chopped almonds
½ cup
butter (melted)
For the cheesecake
4 leaves
1 ½ cups
¾ cup
2 tablespoons
4 tablespoons
4 teaspoons
¾ cup
1 cup
citrus zest (1/2 lemon)
½ cup
superfine caster sugar
1 teaspoon
cup
double cream (48% fat)
For the topping
1
1 tablespoon
superfine caster sugar
2 tablespoons

Preparation steps

1.
Base line a 20cm loose-based cake tin with non-stick baking paper. Put the biscuits into a plastic bag and crush using a rolling pin, or put into a food processor and process for a few seconds. Mix together the biscuit crumbs, nuts and melted butter. Press the mixture into the base of the prepared tin and chill in the fridge for 30 minutes.
2.
Soak the gelatine leaves in cold water for about 5 minutes until soft. Put the blackberries, icing (confectioner's) sugar and lemon juice into a food processor and blend until smooth. Put the pear juice and brandy into a small pan and heat gently. Squeeze excess water form the gelatine and add the gelatine to the pan. Remove from the heat and stir well until the gelatine has dissolved.
3.
Put the Quark and cream cheese into a bowl and mix together. Stir in the lemon zest, caster (superfine) sugar and vanilla extract. Add the blackberry purée and the gelatine mixture and stir well. Fold in the whipped cream and pour into the biscuit lined tin. Chill for 3 hours.
4.
Cut the pear in half lengthways and remove the core. Slice the pear thinly. Put the sugar, lemon juice and 100ml water into a pan and bring to the boil, stirring. Remove from the heat and add the pear slices. Leave to stand for five minutes then drain. Remove the cheesecake from the tin and place on a serving plate. Decorate with the pear slices and blackberries.