Easy Asian Pear Cream Cheesecake with Pancake Mix
Easy Asian Pear Cream Cheesecake with Pancake Mix

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, easy asian pear cream cheesecake with pancake mix. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Easy Asian Pear Cream Cheesecake with Pancake Mix is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Easy Asian Pear Cream Cheesecake with Pancake Mix is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have easy asian pear cream cheesecake with pancake mix using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Easy Asian Pear Cream Cheesecake with Pancake Mix:
  1. Prepare 100 grams Cream cheese
  2. Take 50 grams Pancake mix
  3. Prepare 30 grams Sugar
  4. Prepare 1 Egg
  5. Get 50 ml Milk
  6. Prepare 20 grams Butter
  7. Take 1/2 pear worth Pear compote
  8. Take 1 ＊Asian pear
  9. Make ready 50 grams ＊Sugar
  10. Get 2 tsp ＊Lemon juice
Instructions to make Easy Asian Pear Cream Cheesecake with Pancake Mix:
  1. Make the pear compote. See. - - https://cookpad.com/us/recipes/145398-asian-pear-compote
  2. Melt the butter. (Microwave for 30 seconds - 1 minute.) Preheat the oven to 180℃.
  3. 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.
  4. Mix the cream cheese and sugar together until smooth.
  5. Once smooth, mix in the egg and milk.
  6. Once mixed, quickly combine the pancake mix, then add the melted butter, and mix until there are no flour streaks.
  7. 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.
  8. Bake for 30 minutes at 180℃. When a skewer poked through the middle comes out clean, it's done!
  9. When cooled, turn it over and remove it from the tin. Brush on the compote syrup to finish.

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