Easy Asian Pear Cream Cheesecake with Pancake Mix

Easy Asian Pear Cream Cheesecake with Pancake Mix

Just mix the ingredients in the order listed and bake.
This cheesecake becomes very moist when chilled.

Ingredients: 12 cm cake tin

Cream cheese
100 g
Pancake mix
50 g
30 g
20 g
Pear compote
1/2 pear worth
*Asian pear
50 g
*Lemon juice
2 teaspoons


1. Make the pear compote. See Recipe ID: 1553723.
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.

Story Behind this Recipe

I made a pear compote, so I used it in a cheesecake.