Pear Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,653 cal. | (174 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 173 g | (149 %) | ||
| Carbohydrates | 406 g | (271 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 21.1 g | (70 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 46.6 mg | (388 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 339 μg | (113 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 85.2 μg | (189 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,057 mg | (51 %) | ||
| Calcium | 877 mg | (88 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 70.8 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 1,142 mg | |||
| Complete sugar | 152 g |
Ingredients
- For the dough
- 150 grams Quark (lowfat quark)
- 6 Tbsps vegetable oil (cold pressed)
- 1 egg
- 2 packets Bourbon vanilla powder
- 1 pinch salt
- 300 grams Pastry flour (plus more for the work surface)
- 3 tsps Baking powder
- For the topping
- 3 small ripe Pear
- 2 tsps grated Lemon peel
- 4 Tbsps lemon juice
- 3 eggs
- 250 grams Quark (20% fat)
- 250 grams Crème fraiche
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 Tbsp cornstarch
- 1 generous pinch Ground clove
- 1 generous pinch ground ginger
Preparation steps
For the dough: Preheat the oven to 180°C (approximately 350°F). Line the bottom of a 10-inch springform pan with parchment paper. In a bowl, whisk together the quark, oil, egg, vanilla sugar and salt until smooth, add the flour and baking powder and knead until well combined. Roll the dough out thinly on a floured work surface and place in the bottom and up the sides of the pan.
For the topping: Separate the eggs. In a bowl, beat the egg whites until stiff. In another bowl, whisk together the egg yolks, quark, creme fraiche, sugar, vanilla sugar, cornstarch, cloves and ginger. Gently fold in the beaten egg whites.
Peel the pears, cut in half lengthwise, remove the cores sprinkle the pears with the lemon juice.
Spread the cream on the dough, place the pear halves cut-sides down on the cream, press slightly into the cream. Bake until the topping is set, about 40 minutes. Cool in the pan on a wire rack.
