John Myers
Pear Cheesecake with Cocoa Sprinkles
The perfect pear cheesecake with cocoa sprinkles recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 300 g Flour
- 300 g Sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 5 St. Eggs
- 2 tbsp Breadcrumbs
- 1 Can Pears, or 1 kg fresh
- 500 g Quark
- 1 a cup Sour cream
- 1 packet Pudding powder
- Work the butter, flour, 150 g sugar, salt, vanilla sugar and 1 egg into a dough. Take 2/3 aside and press in a floured baking pan (26 cm diameter) as a base. You can also pull up an edge, but I didn’t.
- Mix the rest with a little mixed cocoa (2 tablespoons cold water, 1 teaspoon cocoa) and refrigerate.
- Punch holes in the bottom with a fork. Spread the breadcrumbs on top. Drain the pears, cut into pieces and place on top of the breadcrumbs.
- 4 Mix the eggs, 150 g sugar, a pinch of salt, quark, sour cream and pudding powder together, pour onto the pears.
- Place in the oven at approx. 180 ° C and bake for 30 minutes.
- After 30 minutes, remove the cake, let the air escape, spread the cocoa sprinkles on top and finish baking. Depending on the oven, around 20 minutes.
- Take it out, let it cool down, enjoy!
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