Cheesecake "Extravaganza"

Ingredients for 1 servings:

• 200 g flour
• 70 g sugar
• 80 g butter
• 1 egg(s)
• 1 sachet of vanilla sugar
• 1 tsp baking powder
• 4 egg yolks
• 4 egg whites
• 1 pinch of salt
• 1 pinch(s) of sugar
• 100 g sugar
• 1 packet of vanilla sugar
• 500 g low-fat curd cheese
• 150 g double cream cheese
• 3 tbsp, heaped cornstarch
• ½ lemon(s), juice and zest
• 1 can pear(s) (Williams pears) or sour cherries or fresh orange segments
• 2 tsp, heaped cinnamon
• 5 tbsp rum
• 100 g milk chocolate coating
• 100 g dark chocolate coating
• 1 tbsp, heaped butter
• 5 tbsp rum
• some butter or baking paper for the mold

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 10 minutes

Cheesecake, chocolate, pears, cream, ganache

Shortcrust pastry: Knead all ingredients into a dough, place it in a 26cm springform pan without a rim (do not pull it up), and spread it evenly as the base (grease the base or line it with baking paper), prick it with a fork, and set aside. Pear/quark mixture: Separate the eggs, beat the egg whites with a pinch of salt and sugar until stiff peaks form, then place the egg yolks in a bowl with the remaining ingredients and mix well with a hand mixer. Cut the pears into small cubes (or as desired) and fold them into the mixture with the stiff egg whites. Spread them over the dough and bake at 160°C (fan oven) for 50-60 minutes until golden brown. The cake is already stunning and ready to serve as is, but the final step will delight cake and chocolate lovers! It’s best to refrigerate the cake overnight, or for at least 4 hours! Creamy Chocolate Ganache: Gently heat the cream and butter (do not boil), pour it over the grated chocolate with the rum, stir until the chocolate has dissolved, then refrigerate with the cake. Finish: When both components have cooled, loosen the ring of the springform pan. Beat the ganache with a hand mixer on high for at least 6-8 minutes until it forms a creamy, firm, and spreadable mixture. (Caution: The ganache must not be too runny, otherwise it will run!) Now, using a spatula or piping bag with a star nozzle, pipe the mixture onto the cake (either just as the top or all around, including the sides). Refrigerate for another hour, then carefully cut and serve. Alternatively, this “extravaganza” also tastes great with sour cherries or orange segments! If you want to experiment, you can add a little rosemary or replace the rum with Quantro or vodka. And without alcohol, it’s a hit at any children’s birthday party! Smarties or decorative beads are a great finishing touch. Your imagination is the only limit!