Easy German pear cheesecake
1 hr 30 min + chilling12
A simple cheesecake with a buttery shortcrust base, fresh pear slices, and a smooth cream cheese filling, baked until golden.
| prepLine cake tin with parchment paper, grease sides with butter | ||||
| prepPreheat oven to 180°C / 365°F, both top and bottom heat | ||||
| 200 g Mehl (Weizenmehl) | Mix base dough, chill | Press base into tin, arrange pears | Pour filling, bake 180°C / 365°F, 60 min | Rest in oven 10 min, dust with powdered sugar |
| 120 g Butter, gekühlt | ||||
| 1 Esslöffel Zucker | ||||
| 2 Esslöffel Wasser | ||||
| 1 Prise Salz | ||||
| 350 g Birnen, geschält und entkernt | Slice pears, set aside | |||
| 90 g Zucker | Whisk filling smooth | |||
| 2 mittlere Eier, Zimmertemperatur | ||||
| 100 ml Sahne, Zimmertemperatur | ||||
| 200 g Frischkäse, Zimmertemperatur | ||||
| 1 Esslöffel Speisestärke | ||||
| ¼ Teelöffel Vanilleextrakt | ||||
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