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Ethnic Recipe and Meal Ideas
This site is designed to help you if you are looking for ethnic recipes or meal ideas from around the globe. You can search for a recipe (using the search box on the right) or use the drop down menus at the top of the page which include region, country, base ingredient or "pot luck"
 


Scottish easy Recipes and Teatime Treats Ideas
Scotland Sweet Recipes Ideas

Pear Cheesecake Recipe

Here's a simple cheesecake recipe which uses a slightly unusual fruit ingredient namely pears.

Pear Cheesecake Recipe

Ingredients for the Pastry:

  • 125 g (4 oz) plain flour, sieved
  • 50 g (2 oz) margarine
  • 25 g (1 oz) caster sugar
  • 1 egg yolk
Ingredients for the Filling:
  • 1 x 400 g (14 oz) can pear halves
  • 250 g (9 oz) low fat soft cheese
  • 125g (4 oz) caster sugar
  • juice of l lemon
  • 20 g (3/4 oz) gelatine

Ingredients for the topping:
  • 150ml (5floz) Elmlea Whipping
  • 3 x 15 ml spoons (3 tbsps) praline, crushed
  • 2 x 15 ml spoons (2 tbsps) redcurrant jelly


Method:

Rub margarine into flour until mixture resembles fine breadcrumbs. Mix in sugar and egg and mix to a dough. Knead lightly and chill in refrigerator. Roll out and line a 20 cm (8 inch) flan ring, bake `blind' in preheated oven 200C, 400F, Gas No. 6 for 20-25 minutes. Cool.

Drain pears and reserve juice. Beat cheese, sugar and lemon juice together. Dissolve gelatine in 3 x 15ml spoons (3tbsps) pear juice over a gentle heat. Stir into the cheese mixture. Arrange the pears in the pastry case and spread over the cheese mixture. Leave to set.

Whip Elmlea until stiff, mix 2/3 with 2 x 15 ml spoons (2 tbsps) praline and half the redcurrant jelly. Spread over the cheesecake. Decorate with rosettes of the remaining Elmlea redcurrant jelly and praline.

  • Servings 6-8
  • Preparation Time 30 mins
  • Cooking Time 30 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.