John Myers
Cheesecake with Buttermilk and Pears
The perfect cheesecake with buttermilk and pears recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 150 g Cold butter
- 100 g Sugar white
- 0,5 packet Baking powder
- 250 g Flour
- 1 Egg
- For the filling:
- 50 g Soft butter
- 170 g Sugar white
- 4 Eggs
- 1 Can Pears
- 500 g Curd 40%
- 500 Milliliters Buttermilk
- 1 packet Vanilla pudding
- Durum wheat semolina
- Put the pears in a colander and drain well. Separate the eggs and set the egg whites aside.
- Put the cold butter, sugar and egg in a bowl. Mix the flour with the baking powder, add and make a shortcrust pastry. Shape a ball, wrap it in foil and place in the refrigerator for about 35 – 45 minutes.
- Beat the warm butter with the sugar until frothy. Add the 4 egg yolks and stir in. Add the quark and stir everything well. Stir in the buttermilk. Add the pudding powder and stir in. Beat the egg white with a pinch of salt until stiff and fold in.
- Pour the dough into a prepared 26 mm spring form, roll out and pull up a high edge. Sprinkle the pastry base with semolina and spread the drained pears on top. Pour the quark mixture over it.
- Place the cake in the (fan-assisted) oven preheated to 200 degrees and bake for approx. 55 – 60 minutes. After about 40 minutes of baking time, cover with aluminum foil and finish baking. When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the spring form rim and let it cool down.
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