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The ingredients needed to make Easy Asian Pear Cream Cheesecake with Pancake Mix:
- Get 100 grams Cream cheese
- Prepare 50 grams Pancake mix
- Take 30 grams Sugar
- Provide 1 Egg
- Use 50 ml Milk
- You need 20 grams Butter
- Get 1/2 pear worth Pear compote
- Prepare 1 ＊Asian pear
- Use 50 grams ＊Sugar
- Prepare 2 tsp ＊Lemon juice
Steps to make Easy Asian Pear Cream Cheesecake with Pancake Mix:
- Make the pear compote. See. - - https://cookpad.com/us/recipes/145398-asian-pear-compote
- Melt the butter. (Microwave for 30 seconds - 1 minute.) Preheat the oven to 180℃.
- Line the cake tin with half of the compote. (When baked, this will be the top.) Leave the other half of the compote for later.
- Mix the cream cheese and sugar together until smooth.
- Once smooth, mix in the egg and milk.
- Once mixed, quickly combine the pancake mix, then add the melted butter, and mix until there are no flour streaks.
- Slowly pour half of the batter into the cake tin, and then top with the rest of the compote. Gently pour in the remaining batter.
- Bake for 30 minutes at 180℃. When a skewer poked through the middle comes out clean, it's done!
- When cooled, turn it over and remove it from the tin. Brush on the compote syrup to finish.
Whisk the egg whites with sugar and cream of tartar until soft peaks form. Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air Cream Cheese - I used Philadelphia throughout all my Japanese cheesecakes, hence, I am not sure I had doubled the recipe so I could make two cakes. Next time I'll see if it's easier just to work with one cake. Cotton Cheesecake / Japanese Cheesecake is the perfect combination of sponge cake and cheesecake.
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