Deliciously caramelized oven baked cheese cake. Naturally gluten and sugar free but still perfectly sweet.
Made in 26 cm diameter oiled springform baking tin, serves 10 portions.
Total preparation time 1 hour.
Pear Cheese Cake
180g oat flour
3 ripen pears
6 fresh dates
1 tablespoon peanut butter
pinch of salt
500g mascarpone cheese
200g cream cheese
1/2 juiced lemon
2 tablespoons peanut butter
Peel the pears and remove the seeds.
Remove the stones from the dates.
Combine and mix all the crust ingredients with hand blender.
Spread the dough onto the bottom of the oiled springform baking tin with spoon.
Mix all the cheese, yoghurt, and lemon juice with spoon in a bowl.
Pour the filling on the crust.
Spread the peanut butter on top.
Place the sliced pears on the top.
Spread the chopped cashews on top.
Bake in the over for 30 minutes in 225 degrees.
Cool down and serve fridge cold.