Did someone say Pear Cheesecake? Oh, yes, please! I love adding fruit and berries to baking, as they add such a delicious tangy spark! Sweet and creamy - this cheesecake is everything you’ve ever wanted! The pear is a natural sweetener that tastes splendid in both fresh and baked versions, and takes this cheesecake to the next level.
I used to love making ricotta baked pears, and actually should do them again soon. This recipe transforms the baked pears into a cake form and enhances the nutritional profile with more plant-based protein sources and the addition of banana to provide you with more potassium and carbohydrates. The taste is so creamy and lightly sweat from the pear that it is very hard to stop at one slice. You will just want to eat more.
Pears and bananas are great sources of fibre, potassium, vitamin C and many other minerals and vitamins that are essential to our health. Adding fruit or vegetables to baking is a great way to help you get your daily requirements of micronutrients and fibre.
Ingredients: 165g Pear 135g Banana 75 ml Egg Whites 300g Silken Tofu 30g protein Powder 40ml Soya Milk 10g Chia seeds Sweetener (to taste) 1/2 tsp of Baking Powder
Place the banana (skin removed and broken into chucks) into a blender/food processor.
Add the silken tofu into the blender.
Then add the protein powder, egg whites, soya milk, chia seeds, sweetener and baking powder into the same blender.
Blend on max, making sure that nothing sticks to the sides.
Chop your pear into equal-size small cubes.
Take the blender blade out or transfer the mixture into a bowl, and mix in the chopped pear.
Transfer mixture into an oven-safe dish and bake for 30-35 min at 200*C. Check it with a knife to see if it has cooked through.