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 200°C, 400°F, 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
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For US to UK equivalents for food weights and measurements see this rough guide
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