• 12servings
  • 150minutes
  • 481calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 100g digestive biscuits, crushed

  2. 5 tablespoons caster sugar

  3. 20g ground walnuts

  4. 1 teaspoon ground cinnamon

  5. 6 tablespoons melted butter

  6. 450g cottage cheese

  7. 225g cream cheese, softened

  8. 220g finely grated Swiss cheese (such as Emmental)

  9. 200g caster sugar

  10. 1 teaspoon vanilla extract

  11. 1/2 teaspoon almond extract

  12. 1/4 teaspoon salt

  13. 6 eggs

  14. 5 tablespoons plain flour

  15. 2 pears - peeled, cored and chopped

  16. 250g redcurrant jelly

Instructions Jump to Ingredients ↑

  1. For the base: combine digestive biscuit crumbs, sugar, ground walnuts, cinnamon and melted butter. Press into bottom and part way up the sides of a 23cm loose bottomed or springform tin. Refrigerate the base while preparing the filling.

  2. Preheat the oven to 180 C / Gas 4.

  3. For filling: using a fork or electric beaters, mix cottage cheese in small mixing bowl until almost smooth - about 5 minutes. Set aside. Beat cream cheese in large mixing bowl until light and fluffy. Beat in Swiss cheese and cottage cheese until well-blended - about 3 minutes - on medium speed of mixer. Beat in sugar, extracts and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour. In a seperate bowl, beat egg whites until soft peaks form. Gently fold into cheese mixture. Spoon on top of the biscuit base.

  4. Bake 60 - 65 minutes or until centre is set.

  5. Turn oven off. Open oven door and let cake cool in oven. It is normal for the cheesecake to sink slightly in centre. Refrigerate several hours or overnight. Place cake on serving plate. Carefully remove sides of tin.

  6. To glaze: place pears (or apple slices) in a decorative pattern on top of cheesecake. Heat redcurrant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices. Refrigerate glazed cheesecake at least one hour. To serve, reheat jelly and spoon a small amount over each piece.


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