There pear cheesecake is one of those cakes which always succeed well because the recipe it’s easy and does not require cooking. It is a classic cold cheesecake, enriched with typical autumn fruit, a sweet super greedy!
- 230 g of cocoa and chocolate biscuits
- 110 g of melted butter at room temperature
- 750 g of fresh spreadable cheese (mascarpone type)
- 170 ml of fresh cream
- 100 g of granulated sugar
- 1/2 vanilla bean
for the base
for the stuffing
- 10 g of food gelatin in sheets
- 4 small Williams pears
- 900 ml of dry white wine
- 160 g of Demerara cane sugar
- 1 cinnamon stick
- 1 tablespoon of pomegranate seeds
for the pears in wine
There pear cheesecake it’s a sweet perfect like dessert to be served after a meal. In this delicious version the classic cheesecake, made with a crumbly one biscuit base to the cocoa And chocolate and a soft filling obtained by mixing spreadable cheese And cream, is colored in autumn and enriched with typical fruits of the period: pears, cooked in a cinnamon flavored wine syrup, and grains of pomegranate.
The procedure for accomplishing this recipe is easy and well tested: it is the same one that follows for the preparation of fruit cheesecake, pistachio cheesecake and all those other delicious and creative recipes of cold cheesecakes without cooking. We first make a base of Biscuits, crumbled and mixed with the melted butter, on which is then poured a delicious cream obtained by whipping the mascarpone, or another spreadable cheese with cream and it sugar. Resting in the refrigerator does the rest.
The basic recipe can be easily customized by adding fresh fruit or dry, syrups, creams, fruit purees And chocolate either in the filling or, later, in the decoration, as we did in this pear cheesecake, but in both as in the recipe for the berry cheesecake, rich in blueberries,currant, blackberries And raspberries.
OTHER DELICIOUS RECIPES: Nougat Cheesecake, Orange and Chocolate Cheesecake, No Bake Cheesecake with Amaretti and Chocolate
How to prepare: Pear cheesecake
- Preparation time
- 30 min
- Cooking time
- Resting place
- in the fridge
- Rest time
How to prepare: Pear cheesecake
Start preparing the pear cheesecake from the base: pulverize the biscuits in the mixer, add the melted butter and mix while keeping the appliance running. With the mixture obtained, form a homogeneous base inside a hinged mold with a diameter of 22 cm. Level with the back of a spoon and place in the refrigerator while you dedicate yourself to other preparations.
Soak the gelatin in cold water for the time indicated on the package. In a bowl, whip the fresh cheese with the sugar, 150 g of cream and the vanilla seeds, until the mixture is smooth. Place the remaining cream in a saucepan and heat it, add the well-squeezed gelatin and stir until dissolved. Let it cool and add to the fresh cheese mixture, mixing well.
Pour everything over the biscuit base, level and place in the refrigerator for at least 4 hours. Meanwhile, in a saucepan, bring the wine to the boil with the sugar and cinnamon and add the peeled, halved and cored pears. Cook for about 15 minutes on each side or until tender.
Remove the pears from the cooking juices with a slotted spoon, drain them well and transfer them to a plate. Let them cool, then cut them into small cubes. Meanwhile, reduce the cooking juices until it is just thick and syrupy. Turn out the pear cheesecake, transfer it to a serving dish and complete with the pears in white wine, their syrup and pomegranate seeds.