Lemon and Pear Cheesecake


Imagine enjoying a ripe, juicy pear while soaking in a creamy milk bath in a lemon orchard. Are you there? That’s what this cake tastes like. It’s so creamy and lemony, and impossible to stop at one slice. That’s why this recipe makes 2 cakes, because one is just not going to satisfy! It’s very simple and quick to make, though will disappear promptly too…

You’ll need:

  • Base:
    • 100g softened butter
    • 3 tablespoons sugar
    • 1 egg, lightly beaten
    • 2 cups plain flour
    • 1/3 cup ground almond (optional, but makes a more crumbly base)
    • 1 teaspoon baking powder
  • Topping:
    • 800g can or 4 poached pears sliced into wedges
    • 100ml of freshly squeezed and strained lemon juice
    • zest of all the lemons for the juice (zest then juice one by one until you have enough juice)
    • 500g ricotta cheese
    • 1/2 cup (125ml) natural yogurt
    • 5 eggs
    • 7/8 cup sugar

Follow these steps:

  1. For the base, mix the baking powder into the flour then rub the softened butter into the flour. You can do this very quickly in a food processor.
  2. Add the sugar and egg to the flour mixture and mix until the dough just comes into a ball. Don’t knead the dough or the base will become tough.
  3. Divide the dough and press/spread into 2 x 20-23cm springform cake tins. (I use a 20cm and a 23 cm one.)
  4. Lay the pears on in a fan pattern.
  5. Beat all the toppings together until well combined and pour half into each tin.
  6. Sprinkle over slivered or sliced almonds if you’d like.
  7. Bake at 160C for 40-50mins until the custard is just set and the centre is still slightly wobbly when the tin is gently shaken. If the cake show sign of splitting at anytime, decrease the temperature setting to 150C and open the oven door ajar until the temperature drops.
  8. If the cake did unfortunately split at the end of cooking or during cooling, and you’d like to pretty it up, just let it cool and dust with icing sugar. Alternatively, sprinkle some sliced almonds over the top, and put it under the grill at 120C until the almonds takes on a golden touch.

This cake is lovely served at room temperature, or slightly warm. If you enjoy this cake, you may like to also try this creamy plum cheese cake. Enjoy!



5 thoughts on “Lemon and Pear Cheesecake

  1. Pingback: Creamy Plum Cheesecake | Imported Kiwi

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