Traditional recipes

Cheesecake with pear sauce

Cheesecake with pear sauce

We are already fans of this beautiful dessert. It's the third time I make it and every time it seems better and better. I used the same ingredients as before and as you know I made the same mixture of cheese and biscuits, only I made pear sauce. It was wonderful !!

  • 250 cream cheese
  • 250g cow's cheese
  • 5 eggs
  • 2 tablespoons starch
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • 150 g of biscuits
  • grated peel of 1 lemon
  • 100 g of butter at room temperature
  • 1 tablespoon cinnamon
  • Pear sauce ingredient:
  • 4 peeled pears
  • 500 ml of water
  • 120 g old cough
  • 1 cinnamon stick
  • 1 teaspoon vanilla essence

Servings: 10

Preparation time: less than 90 minutes

HOW TO PREPARE Cheesecake recipe with pear sauce:

To start, grease a round cake pan with butter. Preheat the oven to 200 degrees C. We must crush the biscuits finely. Mix the butter and cinnamon with the biscuits. Mix well. For the cream, mix the cottage cheese, cream cheese, the 5 eggs, vanilla sugar, baking powder, starch and lemon peel. Mix well. I mixed all the ingredients for the cream with the biscuits. Pour into the pan and put in the oven for 45-50 minutes. When it is ready, take it out of the oven and let it cool, then put it in the fridge for 1 hour. Meanwhile, prepare the pear sauce. Boil 500 ml of water with 125 g caster sugar, a teaspoon of vanilla essence and cinnamon stick for about 10 minutes until it binds. I peeled the pears, cut them in half and removed the seeds. After 10 minutes, I put the pears in the pan. I covered them with a lid and left them on the fire for 10-15 minutes. Then I turn off the heat and leave them covered for another 10 minutes to rest. It is a good dessert, super good.

Tips sites


You can put caramel syrup on top of the pears when serving.

Cheesecake with coffee

1. Crush the biscuits in the food processor or using a spatula, then melt the butter and mix it with the biscuits. Wallpaper a tray with baking paper and press the composition obtained in the tray, then let it cool for 30 minutes. Let the gelatin dissolve in water for 10 minutes.
2. Beat the cream cheese with the sugar and vanilla essence. Separately, beat the whipped cream and add the 2 tablespoons of instant coffee once the whipped cream has hardened. Once the gelatin has swelled, heat it in the microwave for 10 seconds. Combine the two creams obtained and add gelatin, then mix using a spatula.
3. Pour the coffee cream into the tray, level and let the tray cool again until it hardens (minimum 2 hours). Decorate the coffee cheesecake with chocolate sauce and caramel sauce before serving.

Useful tip
✽ If you prefer to use black coffee, replace the 2 tablespoons of instant coffee with 50 ml of strong coffee.

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Put the plums, pitted and cut, in a pan, sprinkle with sugar and cinnamon and pour 5 tablespoons of water. Bring to a boil over high heat for 5 minutes or until plums soften. Remove from the heat, allow to cool and crush.

For the dough:

Sift flour, breadcrumbs and baking powder into a bowl. Add 200 ml of cold water and mix.

Heat oil in a high skillet. Peel a pear, grate it and cut it into 4 pieces. Mix the flour and ground almonds in a plate.

Give the pears through the almond mixture, then through the dough. Put them in hot oil and fry them until crispy.

Remove from the pan and drain on kitchen paper. Serve with plum sauce and whipped cream.

3 hard but ripe pears
60 g flour
30 g almonds, crushed
a little bit of oil
sugar and cinnamon
whipped cream
For the sauce:
6 ripe and juicy plums
60 g sugar
a cinnamon powder
For the dough:
60 g flour
60 g pesmet
1 teaspoon baking powder

Cheesecake with ricotta & # 8211 a light dessert without much sugar

Cheese desserts are always appreciated by both adults and children.

Cheesecake recipes are now very popular, ie cheesecakes. They are light, have a creamy texture and a gentle sweetness.

The preparation is as simple as possible. Other ingredients can be added to the cream cheese to give a distinctive note to the recipe, such as cocoa / chocolate, pumpkin, strawberries, pears, raisins or other fruits.

In the following lines we present a recipe for cheesecake with ricotta. You will immediately love this dessert when you see how fast it is made.

Unlike traditional cheesecakes or cheesecakes, this cheesecake does not have a classic dough top. In fact, very little flour and sugar is used.

Lotus cheesecake with dulce de leche and Toffifee

“I think love is caramel. Sweet and fragrant always welcome. It is the gentle golden color of a setting harvest sun the warmth of a squeezed embrace the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. ” (Jenny Colgan)

And I believe that love is also embodied in caramel, but only after chocolate). I love the combination of cheese and caramel sauce, and Lotus biscuits complement each other like a soul mate. This is how this cheesecake was born, which offers a range of interesting tastes. It creates a symbiosis of sugar with cheese, hazelnuts, spices in biscuits and copper liqueur. Divine I would say: cookie sheet Lotus, cream cheese, ricotta and white chocolate, dulce de leche, Toffifee and natural cream.

Raspberry cheesecake

1 Combine the biscuits with the butter and then place in a uniformly pressed layer, in the shape of a 20 cm countertop lined with baking paper. It's cold.

2 For the filling, combine the cream cheese, sugar, lemon peel until smooth. Put the gelatin soaked in cold water. Put on the fire half the amount of liquid cream and bring to the boil take the bowl off the heat and add the gelatin sheets and dissolve.

3 Put the raspberries and lemon juice in a bowl and mash. Combine the gelatin mixture with the cow's cheese composition and mix. Add the cream and raspberries.

4 Beat the egg whites and incorporate them into the cream. Pour the composition into the form and leave to cool for at least 6 hours.

5 For the sauce, put the raspberries, sugar and lemon juice in a bowl on the fire and gradually heat until the fruits break and the sugar dissolves. Pass through a sieve to retain the seeds and set aside until it cools.

6 To serve, pass the knife over the edge of the form and peel the cake off the edge. Cut into slices and serve garnished with fresh raspberries and raspberry sauce.

If you want other assortments, try these delicious cheesecake recipes

The perfect slice. Check with poached pears and chocolate sauce

Before I get here, on the blog, many recipes go through my hand more than once. Even though I really like the combination of flavors I found, I happen to be unhappy with the way the cake looks at the end. And then I start over. That's how it was with this cake. It wasn't the first thing I dreamed of being. Because in the initial experiment I stubbornly left the pears without the seed core, and therefore they did not keep their shape when I sliced ​​them. And I didn't give up until I got the perfect slice. Because there's not much to say about this cake alone. It's neither a complicated recipe nor a huge discovery. Pears go well with chocolate, cinnamon and anise, so I went safe by joining them. This simple cake goes with milk rather than a festive meal. But slice…. That perfect slice, in which a section of pear is seen like a curtain through which the light passes, makes this cake appetizing and divine.

Check with poached pears and milk chocolate sauce

For poached pears

  • 3 medium pears
  • 50g sugar
  • 1 cinnamon stick
  • 1 star anise
  • + 1 tablespoon flour and 1 tablespoon cocoa

For the cake

  • 200g flour
  • 160g brown sugar
  • 35g cocoa
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 or
  • 240ml whipped milk
  • 120ml vegetable oil (sunflower or rapeseed)

For the chocolate sauce

  • 100g milk chocolate
  • 100ml liquid cream for whipping cream (32% fat) + some nuts / hazelnuts / pistachios

Preparation method:

Like I said, it's one of the easiest cakes I know. The method is very simple. The dry ingredients are mixed in a bowl, then pour over them the wet ingredients and mix. That's it. And a miracle cake comes out: dense, soft, slightly moist, which hides a few fragrant pears in the middle.

For pears you have one more step to take. You need to boil them a little before you put them in the cake batter.

3 medium pears are enough. They do not have to be very large because they will come out too much on the surface of the cake. They are not too good either, as they may be hidden by the cake counter that will swell when baked. If you want to choose the right ones, take a good look at the tray where you will bake the cake and look for pears close to its height. I had a tray 12x25cm and 6cm deep.

Peel the pears, but keep the stalks intact. Place them in a saucepan, pour over them 500ml of water, caster sugar, cinnamon stick and anise star. Boil it for 10-15 minutes, until the pears can be easily pierced with a fork, without being very soft. Take them off the heat and take them out on a plate to cool.

In the meantime, prepare the cake. Mix flour, brown sugar, cocoa, baking powder, baking soda and cinnamon in a large bowl. In another bowl, mix the egg well with the oil and whipped milk, and then pour over the dry ingredients. Mix well until you get a dense mixture, which you pour into the cake pan lined with baking paper.

Pears earlier wipe them well of the remaining traces of syrup and roll them in a mixture made of a tablespoon of flour with a tablespoon of cocoa. Now carefully insert the pears into the dough in the pan.

Put everything in the oven, at 180C for 50-55 minutes or until a toothpick stuck in the cake comes out clean.

Let the cake cool in the pan, and then take it out and place it on a plate to cool completely. After it has cooled you can prepare milk chocolate sauce. Admittedly, the cake works without it, but it's great to slip through the soft countertop and the pieces of pears.

Chop the milk chocolate into small pieces and heat the liquid cream until it almost boils. Pour the cream over the chocolate and leave for a few minutes. Then, in circular motions, starting from the middle, incorporate the cream into the chocolate. Pour the sauce after it has cooled over the cake and sprinkle on top of finely chopped walnuts or hazelnuts.

You can keep it for a day at room temperature, but it stays well for a few days in the refrigerator, in a tightly closed container.

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Cheesecake without baking

You don't like to spend a lot of time in the kitchen, but do you want a dessert to get everyone ready? We tell you a recipe for cheesecake without baking that you prepare in just 6 minutes from only 6 ingredients.

Cheesecake without baking & # 8211 recipe for any beginner in the kitchen

Knowing how to make a tasty dessert does not mean that you have to be a confectioner by trade. We tell you a recipe that does not require much, but whose result will amaze everyone around you. Learn how to make cheesecake without baking!

A useful tip: Remove the mascarpone at room temperature in time. This step is vital for obtaining a silky and homogeneous texture of the cream later.

How to make cheesecake without baking:

In a food processor, crush and mix the graham crackers with the butter until you get a smooth and crumbly result. Using a spoon, line a tray with the countertop obtained earlier. Put in the freezer and start filling.

Beat the cream, then add, gradually and stirring continuously for 2 minutes, on low speed, the condensed milk and mascarpone. Add the lemon juice, you will see that the cream will harden almost instantly.

Pour the cream into the graham cracker crust, decorate to your liking and refrigerate for 60-90 minutes before serving.

The recipe for the uncooked cheesecake is ready. Enjoy the delicious taste of the best dessert!

The simplest cheesecake recipe: you need 5 ingredients!

Melt the butter with a tablespoon of chocolate cream: you can do this in the microwave or on the fire, in a kettle. When it's ready, leave it to cool.

Crush the biscuits and add the melted butter with the nutella on them, then mix well until the crumbly composition comes out. Put it in the cake pan (ideally with a removable ring) and press the biscuits until the dough is formed. Leave in the fridge for an hour.

In a large mixing bowl, mix the cheese with the sugar, then add the rest of the chocolate cream. Mix well until a homogeneous and thick composition is made. Add it over the cookie sheet and refrigerate for 3-4 hours.

Serve plain or with fruit or chocolate sauce.

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If you want other assortments, try these delicious cheesecake recipes