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Cottage cheese cake with pear

Author
Cookinero 19 Oct 2022
22270
Cottage cheese cake with pear

If you want something tasty for tea, prepare such a cottage cheese cake with a pear! It will not take a lot of time, it will not require special culinary skills, and the result will not only not disappoint, but will also please you very much. Choose fatter cottage cheese: at least 9%, but it is better if you find 18%. If you suddenly manage to get a farmer's reservoir - it will be just perfect! Cottage cheese cake with pear - juicy, fragrant, tender - can be served not only for tea, but also for an afternoon snack for a child, accompanying pastries with a glass of milk or kefir. It will turn out satisfying and very tasty!

How to cook Cottage cheese cake with pear

Step 1

Cottage cheese cake with pear

Prepare the pear cake batter. To do this, cut 150 g of butter into cubes, put in a mixer bowl and leave for 30 minutes at room temperature. Rub the cottage cheese through a fine metal sieve.

Step 2

Cottage cheese cake with pear

Scrape out the seeds from the vanilla pod. Add together with sugar to a bowl of soft butter. Beat with a mixer until fluffy. Add cottage cheese. Whisk again.

Step 3

Cottage cheese cake with pear

In the resulting curd mass, add eggs one at a time. Beat thoroughly after each until smooth. Sift flour with baking powder on top. Quickly mix the cake batter.

Step 4

Cottage cheese cake with pear

Wash the cake pear, peel and cut into quarters. Remove the core with seeds, cut the flesh into small cubes. Brown them in the remaining oil and let cool. Add to the cheesecake batter and mix.

Step 5

Cottage cheese cake with pear

Line a rectangular cake pan with baking paper. Lay out the dough and bake in the oven for about 1 hour at 180°C. Let the pear cheesecake cool in the tin, then transfer to a plate.

Cottage cheese cake with pear - FAQ About Ingredients, Baking Time and Storage

Yes, apples, peaches, or even berries would work nicely. Adjust baking time as needed depending on the fruit's moisture content.
Store the cooled cake in an airtight container in the refrigerator for up to 3-4 days.
Yes, you can freeze it. Wrap the completely cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
If you don't have a vanilla pod, you can use 1 teaspoon of vanilla extract. Add it to the batter along with the eggs.
Yes, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.
Toss the diced pears with a tablespoon of flour before adding them to the batter. This will help them stay suspended throughout the cake.
Yes, you can reduce the amount of sugar slightly if you prefer a less sweet cake. Consider starting with 3/4 of the amount specified.
This cake is delicious on its own or served with a dollop of whipped cream or a dusting of powdered sugar. It also pairs well with a cup of coffee or tea.

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