|All purpose flour||150 Gram (1 Cup)|
|Butter||7 Tablespoon, cut in small pieces (95 Gram)|
|Sugar||3 Tablespoon (45 Gram)|
|Vanilla extract||3 Drop|
|Egg||1⁄2 , beaten|
|Canned pear halves||1 Pound, undrained (1 Can/ 456 Gram)|
|Kirsch||150 Milliliter (1/4 Cup)|
|Cream cheese||9 Ounce (250 Gram)|
|Sugar||10 Tablespoon (140 Gram)|
|Lemon||1 , juiced|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Whipping cream||250 Milliliter (1 Cup)|
|Praline||4 Tablespoon, crushed|
|Red currant jelly||100 Gram (1/3 Cup)|
To make pastry, sift flour and salt into a medium bowl.
Using a pastry blender, cut in butter evenly.
Mix in sugar, vanilla and egg to make $ dough.
Wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit an 8-inch (20-cm) flan tin with a removable bottom.
Place dough in tin.
Bake blind 30 minutes or until golden.
Cool on a rack.
To make filling and topping, drain pears; reserve 3 tablespoons juice.
Moisten pears with a little kirsch.
Beat cream cheese, 1/2 cup (120 g) sugar, lemon juice and remaining kirsch in a medium bowl.
Dissolve gelatin in reserved pear juice over low heat.
Stir into cheese mixture.
Place pears in pastry shell.
Fill with cheese mixture.
Whip cream with remaining sugar.
Mix two-thirds of cream, 3 tablespoons praline and half the red currant jelly.
Spread over cheesecake.
Decorate with piped rosettes using remaining cream mixture.
Garnish with remaining jelly and praline.
Serving size: Complete recipe
Calories 4959 Calories from Fat 2325
% Daily Value*
Total Fat 262 g403.8%
Saturated Fat 161.4 g807%
Trans Fat 0 g
Cholesterol 969.9 mg323.3%
Sodium 1487.6 mg62%
Total Carbohydrates 518 g172.7%
Dietary Fiber 14.3 g57.2%
Sugars 315.3 g
Protein 42 g84.7%
Vitamin A 121.1% Vitamin C 81.7%
Calcium 60.4% Iron 89%
*Based on a 2000 Calorie diet