Pear cheesecake with redcurrant glaze

    2 hours 30 min

    A deliciously different cheescake, made with 3 different types of cheese! Perfect for when pears are in season. Walnuts, digestive biscuits and cinnamon are the ingredients in the base. The top is decorated with fresh pears and glazed with a redcurrant glaze.

    2 people made this

    Serves: 12 

    • 100g digestive biscuits, crushed
    • 5 tablespoons caster sugar
    • 20g ground walnuts
    • 1 teaspoon ground cinnamon
    • 6 tablespoons melted butter
    • 450g cottage cheese
    • 225g cream cheese, softened
    • 220g finely grated Swiss cheese (such as Emmental)
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 1/4 teaspoon salt
    • 6 eggs
    • 5 tablespoons plain flour
    • 2 pears - peeled, cored and chopped
    • 250g redcurrant jelly

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr30min 

    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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    Reviews in English (3)


    Too bland for me.  -  17 Apr 2017


    I made this cheesecake for Easter for my inlaws. They enjoyed it! I really like how this cheesecake is different from others, and that it is nice and light! This cake may not be for everyone (in taste) I loved it and so did my husbands family!! Will be making it again soon!!!  -  01 Apr 2002  (Review from Allrecipes US | Canada)


    I used the basic recipe and method, but subbed many ingredients according to what I had on hand. I love the lighter texture! It's easy, accurate, and I can't wait to try it again using different cheeses! my subs - I cut the recipe in half, used ginger snaps for graham crackers, 1 T Lemon peel and 1/4 t ground ginger instead of vanilla and almond, Montamore ( semi-hard with a sweet parm flavor) instead of swiss. I used 1 c custard cups, topped with sliced pears, a twist of fresh ground black pepper and a few chopped walnuts before baking. 325 for 30 min. No additional toppings after. Y. U. M. !!!!!! The texture and different cheese flavor is exciting! Next I'm going to see how well they freeze... Thanks for a great recipe that I'll be "playing with" for a long time!  -  13 Feb 2016  (Review from Allrecipes US | Canada)