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Baked pear cheesecake


1 cup of biscuit crumbs (macadamia shortbread biscuits is good!)

1/4 cup chopped almonds or walnuts

1/3 cup (80 grams) butter, melted

2 x 250g block philly cheese

3/4 cup thickened cream

3/4 cup brown sugar

2 eggs lightly beaten

2 tablespoons cornflour

1 tsp ground cinnamon

825 grams canned pears – drained and pat dry with absorbent paper/kitchen paper towel


Combine biscuit crumbs, nuts and butter and press into the base of a lined (line tin with foil) greased 22cm springform pan. Chill.

Beat philly with electric mixer for 2 minutes until smooth.

Add cream, sugar, eggs, cornflour and cinnamon – continue beating until well mixed.

Top base with pears.

Pour philly over pear and bake in lower half of oven for 1 hour 15 minutes at 180 degrees celsius.

Allow to cool slightly in the oven.

Cool in fridge before serving.