Recipe for: Grilled pear cheesecake - photo 1
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Recipe for: Grilled pear cheesecake

Desserts Dishes for Special Occasions 60 min Hard 28 wyświetleń ~53.93 PLN - (0)
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Description

A modern, slightly smoky cheesecake with pieces of grilled pear — a combination of classic Polish twaróg with seasonal fruit and the aroma of the grill. The base made of crunchy biscuits provides a textural contrast to the creamy cheese filling, while the grilled pears add a sweet-caramel, slightly smoky aftertaste. Perfect for spring gatherings on the terrace or as an impressive dessert at outdoor parties. Serve slightly chilled, garnished with slices of grilled pear and chopped nuts for contrast.

Ingredients Used

Ingredients (14)

Servings:
8
  • Biscuits 200 g
  • Butter 80 g
  • Cottage cheese 800 g
  • Chicken egg 3 szt. (~180 g)
  • Sugar 150 g
  • 30% heavy cream 200 g
  • Cornstarch 20 g
  • Pear 2.5 szt. (~450 g)
  • Rapeseed oil 15 g
  • Vanilla sugar 8 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~53.93 PLN (6.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the mold and grill. Use a springform pan with a diameter of 20–22 cm. Line the bottom with parchment paper; wrap the outer bottom and sides tightly with two layers of aluminum foil (to prevent ash and moisture from getting in from the grill). Light the grill and set it for indirect cooking at a temperature of about 160°C. If you have a thermometer, check the temperature inside the grill chamber. Also, prepare a container with hot water to place under the grate to maintain humidity.

Use a 20–22 cm springform pan. If you only have a larger pan, increase the baking time proportionally. Foil is key when baking on charcoal — it will prevent leaking and burning of the bottom.

Base

2

Crush the biscuits into fine crumbs. You can place the cookies in a large zip-lock bag and crush them with a rolling pin (meat mallet), or use a food processor on short pulses. Transfer the crushed biscuits to a bowl, pour in the melted butter (80 g), and mix with a spoon until the mixture is uniform and resembles wet sand. Transfer the mixture to the bottom of the prepared springform pan and press it evenly with the bottom of a glass or a spoon, creating an even and compact base with a 1 cm edge. Place the pan in the refrigerator for 15 minutes to let the base set.

Ingredients: Butter
Use a bowl and a wooden spoon or a plastic spoon. Apply even pressure so that the base has a uniform thickness. If the base crumbles when pressed, add a little more melted butter.

Grilling pears

3

Prepare the pears: wash them, cut them in half, and remove the cores. If the skin is nice and thin, you can leave it on; otherwise, peel it. Cut the halves into slices about 1 cm thick. Brush the slices with canola oil (15 g), evenly sprinkle with 1 teaspoon of cinnamon (2 g), and optionally drizzle with honey (30 g). Arrange the slices on a hot grill directly over the heated area, on medium-high heat. Grill for about 3–4 minutes on each side, until clear grill marks appear and the fruit softens but does not fall apart. After grilling, set aside to cool and cut into small cubes of about 1 cm.

Ingredients: Pear, Rapeseed oil, Cinnamon, Honey
Use a silicone brush and a plate to prepare the slices. Grill quickly over medium-high heat, keeping the pears away from direct flames to avoid burning the sugars. If you are using honey, be careful, as honey can burn quickly.

Cheese dough

4

In a large bowl, place the cottage cheese (800 g). Using a mixer on low speed or a hand whisk, mix the cottage cheese with the sugar (150 g) and vanilla sugar (8 g) for about 2–3 minutes until the mixture becomes smooth. Add the eggs (180 g — one at a time) and mix briefly after each addition just to combine, so as not to overly aerate the mixture (the mixture should be smooth, not foamy). Pour in the cream (30%) (200 ml) and add the cornstarch (20 g) and a pinch of salt (1 g). Mix for 30–40 seconds on low speed until the mixture is uniform and creamy. Finally, gently fold in the prepared grilled pears (set aside a few slices for decoration) and — if using — chopped walnuts (50 g) with a wooden spoon or spatula.

Ingredients: Cottage cheese, Sugar, Vanilla sugar, Cornstarch, Salt, Pear
Use a mixer with a paddle attachment or a hand mixer on low speed. Do not mix too long after adding the eggs, as the aerated mixture may crack during baking.

Assembly

5

Remove the mold from the refrigerator. Pour the cheese mixture evenly over the prepared base and smooth the top with a spatula. Arrange a few slices of grilled pear decoratively on top. Gently tap the mold on the countertop 2–3 times to release larger air bubbles.

Ingredients: Pear, Cottage cheese
Use a wide spatula to smooth it out. Tapping the pan helps avoid cracks caused by air bubbles.

Grilling

6

Place the springform pan on the rack in the indirect zone. Below the rack, in the lowest part of the grill, set a dish with hot water to maintain moisture. The temperature in the chamber should be around 160°C; bake with the lid closed for 35–45 minutes. Check the cheesecake after 30 minutes: the edges should be set and slightly browned, and the center should gently jiggle when moved (it should have a "light gelatinous wobble" — not liquid). If the top starts to brown too much, loosely cover the pan with aluminum foil.

Ingredients: Cottage cheese, Pear
Use a grill thermometer to maintain 160°C. If you are grilling over charcoal, make sure the embers are evenly distributed on the sides and there are no direct flames under the pan. This is a crucial step; baking too hot will cause cracks.

Cooling and Serving

7

After baking, turn off the grill and leave the cheesecake in the closed grill for another 15–20 minutes to allow the temperature to drop gradually — this will reduce the risk of cracks. Then remove the pan and let it cool completely on the kitchen counter (about 30–60 minutes). For the best texture, chill in the refrigerator for at least 2 hours (or overnight). Before serving, decorate with additional slices of grilled pear and chopped walnuts. Cut the cheesecake with a sharp, warm knife (wipe the knife after each cut and briefly dip it in hot water).

Ingredients: Pear
Use kitchen gloves when removing the mold from the grill. Cooling in the fridge will enhance the flavor and texture; if you want to serve it earlier, keep in mind that the cheesecake will be creamier and less firm.

Fun Fact

💡

Cheesecake is one of the oldest cakes in Central and Eastern Europe — its roots go back to ancient Greece, and in Poland, cottage cheese has been used as the base for cheesecakes for centuries. Grilling fruits is a modern twist that adds a smoky aroma, known from meat dishes, to this delicate dessert.

Best for

piknik na tarasie wiosenne przyjęcie romantyczna kolacja

Tips

🍽️ Serving

Serve slightly chilled (about 10–15°C) — this is when the mixture is the creamiest. Decorate with slices of grilled pear and chopped nuts for texture. A light fruit tea or a glass of sweet dessert wine pairs well with the cheesecake.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in a closed container for up to 3 days. Do not freeze the pear cheesecake — the texture of the pears will deteriorate after thawing. To reheat a portion, take it out 30 minutes before serving and serve at room temperature.

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