White Chocolate and Poached Pear Cheesecake

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(1 vote)
White Chocolate and Poached Pear Cheesecake
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45 min.
ready in 3 h. 30 min.
Ready in


For the crust
200 grams Pastry flour
75 grams sugar
2 tablespoons cocoa powder
120 grams butter
1 egg
For the pears
125 milliliters Red wine
1 packet Vanilla sugar
1 tablespoon lemon juice
1 Cinnamon stick
125 milliliters Apple juice
2 Pear
For the kneading
Pastry flour (for the work surface)
For the filling
100 grams white Couverture
300 grams Yogurt (0.1% fat)
300 grams Quark
10 sheets gelatin
250 milliliters Whipped cream
For the garnish
100 grams white Chocolate shaving
How healthy are the main ingredients?
Whipped creamApple juicesugareggPear

Preparation steps


For the dough: Mix flour with sugar and cocoa on the work surface. Create a well in the center and add butter and egg. Use a pastry cutter to combine and knead into a smooth dough by hand. Wrap in plastic and chill. Boil red wine, vanilla sugar, 1 tablespoon lemon juice, cinnamon stick and apple juice.


Peel, half and core pears. Add to wine mixture and cook until soft. Remove and let cool. Roll out dough onto a floured surface, creating a shape slightly larger than the pan. Line a spring form pan with parchment paper and press in dough. Cover dough with parchment paper and beans and bake in preheated oven for 10-15 minutes. Remove from oven, discard beans and let cool. Meanwhile, Melt white chocolate in a double boiler and mix with yogurt and cottage cheese.


For the filling: Soak gelatin in cold water, squeeze out and dissolve in a saucepan over low heat. Stir in 2 tablespoons of quark mixture, then stir gelatin mixture into remaining quark mixture. Whip cream until stiff peak form and fold into quark mixture. Spread quark mixture onto cooled crust. Cover and chill for 2 hours. Thinly slice pears and arrange like a fan on top of the cream. Serve garnished with chocolate shavings.