Good Morning – or Good Afternoon or whatever time you are reading this – here it is morning ;) And time for a coffee – and maybe a little piece of that cake.
I haven’t baked a lot with pears so far – dunno even why, because I like pears a lot. Can you just replace apples in an apple cake with pears? Guess not because of the acid of the apple…. weeeeeeird thoughts in the morning. Another coffee!
Anyways – this cake – more precisely – cheesecake – is made with pears (Britney Pears haha)… have I mentioned that already? :P
Aaaanyways – cheesecake – pears – no flour – I think that is the important part here. Guess you can call it gluten-free if you take care not to use almonds, that have been prepared with flour or any other substance with gluten (it’s often added to prevent the almonds from sticking together). Because of the missing flour the crust is quite soft, so be careful and cool the cake for some time before serving (in my first attempt making this cake I could not wait to cut into it and had a big mess on the plate – a delicious tasting mess but still a big mess). Be warned. But even if it falls apart – it is DELICIOUS :)
INGREDIENTS / ZUTATEN
For the crust:
1/2 cup (110g) butter, softened
1/3 cup (70g) sugar
1 tbsp. rum (40%)
1 cup (120g) almond flour
For the filling:
8 oz. (230g) cream cheese
1/2 cup (100g) sugar
1 tsp. vanilla extract
1 large egg
For the topping:
1-2 pears (depends on the size)
1/4 cup (50g) sugar
1 tsp. ground cinnamon
1/4 cup (50g) sliced almonds
Für den Boden:
110g weiche Butter
70g Zucker
1 EL Rum (40%)
120g gemahlene Mandeln
Für die Füllung:
230g Frischkäse
100g Zucker
1 TL Vanille Extrakt
1 großes Ei
Für die Dekoration:
1-2 Birnen (je nach Größe)
50g Zucker
1 TL Zimt
50g gehobelte Mandeln
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 425˚F (220°C). Lightly grease a 9 inch (23cm) springform tin and set aside.
2. In a large bowl mix butter and sugar until light and fluffy. Add rum and almond flour and mix until smooth and well combined. Fill into the tin and press to the bottom and the sides of the form. Set aside.
3. In a large bowl mix cream cheese and sugar until well combined. Add vanilla extract and egg and beat for 2-3 minutes. Spread the nix on top of the prepared crust.
4. Wash the pears, remove the core and cut into thin slices. Arrange the slices in a circle. Mix sugar with cinnamon and sprinkle over the pears. Top with almonds and bake for 10 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes. The top should be golden brown and the center should be set. Let cool on a wire rack and refrigerate at least 3 hours before serving.
1. Den Ofen auf 220°C (425°F) vorheizen. Eine 23cm (9 inch) Springform leicht einfetten und zur Seite stellen.
2. In einer großen Schüssel die Butter mit dem Zucker aufschlagen, bis alles leicht und luftig ist. Rum und gemahlene Mandeln zugeben und alles gut verrühren. Die Masse in die Form füllen und etwas auf den Boden und an die Seiten drücken. Zur Seite stellen.
3. In einer großen Schüssel den Frischkäse mit dem Zucker verrühren. Vanille Exktrakt und Ei zugeben und für weitere 2-3 Minuten aufschlagen. Die Mischung auf dem Mandelboden verteilen.
4. Birnen waschen, Kerngehäuse entfernen und in dünne Scheiben schneiden. Diese Scheiben fächerförmig auf den Kuchen geben. Zucker mit Zimt vermischen und zusammen mit den gehobelten Mandeln über die Birnen streuen. Auf der mittleren Schine im Backofen für 10 Minuten backen. Temperatur dann auf 175°C (350°F) senken und für weitere 25-30 Minuten backen. Die Oberfläche sollte goldbraun sein und die Mitte des Käsekuchens sollte sich gesetzt haben. Auf einem Kuchengitter auskühlen lassen und dann im Kühlschrank mindestens 3 Stunden kühlen lassen vor dem Servieren.
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Pear Almond Cheesecake Tart
- Prep Time: 20
- Cook Time: 35
- Total Time: 270
Ingredients
For the crust
- 1/2 cup (110g) butter, softened
- 1/3 cup (70g) sugar
- 1 tbsp. rum (40%)
- 1 cup (120g) almond flour
For the filling
- 8 oz. (230g) cream cheese
- 1/2 cup (100g) sugar
- 1 tsp. vanilla extract
- 1 large egg
For the topping
- 1-2 pears (depends on the size)
- 1/4 cup (50g) sugar
- 1 tsp. ground cinnamon
- 1/4 cup (50g) sliced almonds
Instructions
- Preheat the oven to 425˚F (220°C). Lightly grease a 9 inch (23cm) springform tin and set aside.
- In a large bowl mix butter and sugar until light and fluffy. Add rum and almond flour and mix until smooth and well combined. Fill into the tin and press to the bottom and the sides of the form. Set aside.
- In a large bowl mix cream cheese and sugar until well combined. Add vanilla extract and egg and beat for 2-3 minutes. Spread the nix on top of the prepared crust.
- Wash the pears, remove the core and cut into thin slices. Arrange the slices in a circle. Mix sugar with cinnamon and sprinkle over the pears. Top with almonds and bake for 10 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes. The top should be golden brown and the center should be set. Let cool on a wire rack and refrigerate at least 3 hours before serving.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
At first I was a bit skeptical about how easy this recipe is and how it would turn out, but it came out absolutely delightful. This is exactly what I was looking for and I can already tell I will be making this many, many more times. Thank you!!
Something (I assume the butter from the crust) ended up leaking out of the springform tin while it was cooking in the oven. Is this normal? I’ve done this recipe twice, and every time, it ends up leaking during baking. Otherwise, very delicious!
Hi.
Can be the butter yes – sometimes the almond flour does not absorb it properly.
Try using less butter if the texture of the bake seems fine besides that.
Cheers
Marc