Wednesday, 16 September 2009

A Little Heart to Heart

I have a confession to make. I am, once again, going through a "I am not cooking anything much" -period. It comes and goes, and it is largely due to being very busy with work and with my dancing. The little extra time I have, I've spent with shortening my ever expanding to-be-read -list of novels rather than in the kitchen. And I know it will continue like this for at least some more weeks. So, don't expect me posting very often on Cinnamonda for the next month or two...

Luckily on Sunday I managed to bake a cheese cake, though. And now I'm sitting here pondering whether I should go and fetch myself another slice of it. I already ate one just minutes ago. :)

This is, maybe, the most simple cheese cake in the world, but with the right pastry as a base, it is very, very tasty! I used frosen shortcrust pastry, but feel free to choose your favorite shortcrust pastry recipe for this cake.

Pear and Vanilla Cheese Cake

Shortcrust pastry (enough to cover a 27 cm pie tin, plus some extra for decoration)
1 large pear, peeled and thinly sliced
200 g vanilla flavoured cream cheese
1 egg
0,5 dl sugar

1. Pre-heat the oven to 200 Centigrade.
2. Roll out the pastry and lift it into the pie tin. It should cover also the rim of the tin.
3. Add a thin layer of pear slices.
4. In a large bowl combine the cream cheese, sugar and egg by mixing well with a spoon.
5. Pour the cheese/egg/sugar mixture on top of the pear slices.
6. Using two heart shaped cookie cutters cut three larger and three smaller hearts from the left over pastry. Place the hearts on top of the cake as decoration. See the picture below.
7. Bake in 200 C for 30-35 minutes.
8. Let cool a bit.
9. Serve warm or cold. It is extra good with a teaspoonful of sweet cherry jam. :)


And just for your information, I did go and eat another slice while I was writing this. :)