About this recipe: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.
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
5 tablespoons plain flour
2 pears - peeled, cored and chopped
250g redcurrant jelly
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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.
Preheat the oven to 180 C / Gas 4.
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.
Bake 60 - 65 minutes or until centre is set.
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.
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.