Cheese cake with goat´s milk cheese, poached pears and pomegranate seeds

Cheese cake with goat´s milk cheese, poached pears and pomegranate seeds

Ingredients for 1 springform pan

For the crust:
Soft butter for the pan
100 g flour
70 g almond flour
3 tbsp cocoa powder
40 g raw cane sugar
2 tbsp vanilla sugar
1 pinch of salt
80 g butter cut into pieces


For the filling:
500 g (5 cups) plain goat’s milk cheese rolls
150 g raw cane sugar
1 tsp vanilla essence
1 pinch of salt
2 tbsp corn starch
4 eggs
80 ml heavy cream
300 g (2 cups) fresh sheep’s milk cheese
50 g crème fraîche
½ tsp vanilla essence
3-4 tbsp sugar


For the topping:
1 vanilla pod
2 tbsp Earl Grey tea leaves
50 g raw cane sugar
50 g honey
2-3 firm pears
½ lemon (juice)
1 small pomegranate




To make the crust, grease a springform pan with butter. Combine regular flour and almond flour, cocoa powder, sugar, vanilla sugar, and salt. Add the butter pieces and blend in a food processor for approx. 5 minutes at several intervals until the mixture sticks together. If necessary, mix in a little more almond flour or cold water. Pat dough into the greased springform pan, make an edge, and firmly press into the bottom and up the sides of the pan. Set to cool in the refrigerator for approx. 30 minutes.


Preheat the oven to 190°C (top and bottom heat) and firmly press the dough into the bottom of the pan once again. Reduce the temperature to 160°C. For the filling, combine plain goat’s milk cheese rolls with sugar, vanilla essence, salt, and corn starch and blend until smooth. Mix in the eggs one at a time and then pour in the heavy cream. Scoop mixture into the crust, smooth out, and then bake in the oven for approx. 40 minutes (test with a skewer to see if done).


Separate sheep’s milk cheese from the brine, combine with crème fraîche, vanilla essence, and sugar and blend until smooth. Spread the mixture on the top of the cheesecake, smooth out, and then bake for approx. another 10 minutes. Remove the cake from the oven and leave to cool for at least 4 hours or better overnight.

For the topping, slice the vanilla pod lengthways, scrape out the seeds, and place in a saucepan with the pod and the tea leaves. Add 1 liter of water, sugar, and honey and bring to a boil. Peel pears, halve them, and remove cores with a melon baller. Place pear halves in the liquid and poach for approx. 10 minutes. Then remove from the pan and leave to cool for a short while.


In the meantime, reduce the liquid to a syrup. Cut up the poached pears into approx. 1 cm cubes. Open the pomegranate and remove the seeds. Mix diced pears with pomegranate seeds and spread out in a ring on top of the cheesecake, leaving the middle clear. Cut the cake into slices, arrange on plates and pour over the syrup before serving. 


Preparation time:  approx. 1h and 15 min.

cooling time: preferably overnight
Level of difficulty: medium


Enjoy! :-) 



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