Delicious Pear and Cheesecake Pie Recipe

Begin by mixing 180 grams of kefir with 0.5 teaspoons of baking soda in a bowl. Allow the mixture to sit for a few minutes to activate the soda.

In another bowl, beat 2 eggs and then gradually add 170 grams of sugar and continue whisking until the mixture is light and fluffy.

Next, fold in 160 milliliters of vegetable oil and the kefir mixture. Mixture should be well combined.

In a separate bowl, sift together 40 grams of dark cocoa powder, 180 grams of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually incorporate the dry ingredients into the wet mixture until fully combined.

Peel and slice 500-600 grams of sweet pears and gently fold them into the batter, making sure they are evenly distributed.

In a mixing bowl, combine 100 grams of cream cheese with 30 grams of powdered sugar. Mix until smooth and free of lumps.

Add 1 egg yolk and 1 teaspoon of cornstarch to the cream cheese mixture. Continue mixing until everything is well incorporated and creamy.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare a baking dish by greasing it gently.

Pour half of the pear cake batter into the prepared baking dish. Then, spoon the cheesecake filling over this layer, spreading it evenly. Finally, pour the remaining pear cake batter on top, ensuring the cheesecake filling is covered completely.

Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Ensure to keep an eye on it towards the end to prevent over-baking.

Once baked, remove the pie from the oven and allow it to cool in the dish for a while. Then, transfer it to a wire rack to cool completely.

For serving, slice the pie into wedges, and enjoy it warm or at room temperature. It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream!