This delicious pear & blackberry cheesecake is perfect for any occasion.
Pear & Blackberry CheesecakeAdd to My Cookbook
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For chocolate pastry:
- 300g flour
- 1 egg
- 200g butter
- 3-4 tbs cacao
- 1 tsp baking powder
- 2 tbs dried breadcrumbs (available in Eastern European shops)
- 1 kg low fat cream cheese (Philadelphia)
- 1 can pears
- 125g blackberries
- 200g sugar
- 4 eggs
- 1 packet vanilla sugar
- 1 packet instant vanilla pudding
- 100g butter
- 100ml cream
- 1 Tbsp icing sugar
- To make the pastry, rub the butter into the flour with the egg, cacao and baking powder and bring together to form a dough. Cover and place in the fridge for 30 minutes.
- Lightly grease and line the bottom with parchment paper 26 cm diameter springform. Roll 1/3 of the pastry and pat down evenly and firmly with fingers to form the base. Rest of the chocolate pastry divide into two.
- Create small roll from one part and place it along sides of the form press all along the sides of the tin. Use the fork to prick the bottom of the pastry.
- Sprinkle with dry crumbs all over it. Drain pears, place them on the bottom of the pastry and add few blackberries there too. Heat the oven to 175C.
- For Filling:
- Separate egg whites from egg yolks. Mix (with electric mixer) together soft butter with sugar and vanilla sugar - gradually adding one by one egg yolks. Add a few spoons at a time of cream cheese.
- Add vanilla pudding beat well until blended.
- In a separate bowl beat the egg whites (with pinch of salt) until stiff and add to the cheese filling, gently fold together with wooden spoon. Pour the cheese mixture onto the pastry in the tin. Even out the top of the cheesecake.
- Roll last part of the chocolate pastry and tear it into small pieces, place them all over the top of the cheesecake along with the rest of the blackberries. Place in the oven and bake for 1 hour (after 40 minutes you can/should cover the top so it does not get too dark).
- Leave it for few hours (best in the fridge overnight) in the form and take out when completely cold (will be much easier).
- TIPS: 1. Egg whites will be easier to beat when they are cold (keep in fridge) and with added pinch of salt. 2. It’s easier to cut the cheesecake when it’s cold. So this one benefits from a night in the fridge, make it a day ahead if possible. 4. Do not open the oven door once cheesecake is inside it, as cold air can affect how high it will rise. Than after 40 minutes cover the top of the cheesecake with parchment paper to prevent the top from burning. 5. Sprinkling dried breadcrumbs on top of the pastry prevents soggy bottom.