Poire au Chocolat Cheesecake
  • 20 min Prep time
  • 170 min Total time


1 Step

Preheat the oven to 170 ⁰C, gas mark 3 and have ready a 20-21 cm loose bottomed cake tin.

2 Step

Combine the biscuit crumbs and melted butter and press firmly into the base of the cake tin.

3 Step

Beat together the Philadelphia, soured cream, eggs and sugar until smooth. Then add the flour, cocoa and melted chocolate and stir until well mixed. Finally fold in the pear pieces and pour the mixture over the biscuit base.

4 Step

Bake for about 60 minutes or until firm to touch. Turn off the oven and leave the cheesecake to finish cooking in the warm oven for 1 hour. Chill thoroughly before serving dusted with a little icing sugar, if liked.

Nutritional Information
Typical values Per Serving
Energy 1314.9 kj
Energy 314.0 kcal
Fat 19.9 g
Carb 29.7 g
Protein 6.0 g
Saturated fat 11.6 g
Salt 0.7 g
Dietary fibre 1.5 g
Sugars 19.7 g
  • 175 g digestive biscuit crumbs
  • 40 g butter , melted
  • 400 g Philadelphia Original
  • 140 ml soured cream
  • 3 egg s beaten
  • 100 g caster sugar
  • 25 g plain flour
  • 25 g cocoa powder
  • 75 g dark chocolate , melted
  • 2 ripe pear s, peeled, quartered, cored and cut into cubes
  • A little icing sugar for dusting
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