Home » Cheese cake pere e cannella

Cheese cake pere e cannella

by Ada Parisi
10124 views 5 min read

The passion for cheese cake for all seasons, at least in my house, and so today I present you a spicy cheese cake with pears and cinnamon. I know that this is a dessert that is at its best with a compote of strawberries or red fruit (try to believe the recipe of the STRAWBERRY CHEESECAKE, even in VIDEO RECIPE), with a slightly acidic fruit as apricot or with caramelized lemon.

But in the fall you do? It makes the cheese cake with a compote spiced from pears, cinnamon, star anise, cardamom and cloves. autumn and warm flavors that marry well with the scent of vanilla and cream with the extra touch of muscovado I used for the base. In addition, It is a sweet extremely simple and I'm sure will be appreciated by all, young and old. You know the saying on pears, cheese and farmer? And if you love this fruit so used in pastry, have a look to all my DESSERT WITH PEARS. Cakes, Tarts, Panna cotta, refined breakfast cakes and desserts. And now I'll leave you to your cheesecake fore and cinnamon, Have a nice day!


CHEESECAKE WITH SPICY PEAR (American recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR THE DOUGH:

250 grams Type Grand Cereal biscuits

150 grams of butter

120 grams of muscovado or brown

FOR CREAM:

600 grams of Philadelphia

150 grams of sugar

3 whole eggs

100 grams of cream

20 grams of corn starch

the juice of half a lemon

1 teaspoon natural vanilla extract

a pinch of salt

MADE FOR PEARS:

three Williams pears at the right point of ripeness

the juice of an organic orange

30 grams of muscovado

50 grams caster sugar

cinnamon as required

2 cloves

1 piece of star anise

a cardamom seed engraved

Procedure

For the cheesecake with stewed pears spicy, Preheat the oven to 180 degrees static. For the base of the cheesecake blend in the mixer biscuits and muscovado sugar (or the cane if you do not find the muscovado) until they are completely crushed. Melt the butter in a pan and add to cookies to obtain a homogeneous mixture. Grease the baking tray, pour the mixture and level on the bottom and on the sides with the help of a spatula, making it adhere well. Put the pan in the refrigerator for at least an hour.

For the cream cheesecake with stewed spiced pears a bowl fitted with electric whisk the eggs with the sugar and vanilla until mixture is smooth, add cheese and then slowly, stirring constantly, lemon juice, the starch, salt and cream. Pour the cream into the Pan and bake at 180 degrees for 30 minutes. Then turn down the oven to 160 degrees and cook for another 30 minutes. Allow to cool.

For compost: Wash and slice the pears. Put them in a pan with the sugar cane, granulated sugar and spices, then cook everything on high heat until the pears will not begin to caramelize. Then combine the orange juice and continue cooking, always on medium-high heat, until it has formed a dense composed. Remove the anise, cloves and cardamom berry and allow to cool the pear compote. Pour the cooked fruit cheesecake on and leave the cheesecake at least two hours before serving. I suggest you prepare the cheesecake with stewed spiced pears with one day in advance: the flavors are blended to perfection and eat it will be a pleasure. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

4 comments

Isabel 15 November 2014 - 21:59

So to me the cheesecake love it! But with this composed of peres and cinnamon I go into visibilio ;) I usually eat it with nothing, because I like the taste of the cake itself, but I would like to accompany it with your made
Good really
Hi Isabel

Reply
Sicilians creative in the kitchen 16 November 2014 - 16:56

Thanks Isabel, you know I love the spiciness, both sweet both salty and sweet quest and’ just in my comfort zone…I embrace ada

Reply
Micaela 15 November 2014 - 17:30

WOW! How wonderful! Beautiful and should be very good!!! :))) You are very good!

Reply
Sicilians creative in the kitchen 15 November 2014 - 18:18

hello Micaela, really are you that you are too good! You'll deserve a thick slice… I embrace you, ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More