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Medlar Cheesecake Recipe

Updated on June 16, 2015
Medlar  cheesecake Recipe
Medlar cheesecake Recipe | Source

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Medlar Recipe Cheesecake for Christmas

A great Christmas dessert idea, a medlar cheesecake is unusual and seasonal making it just perfect for Christmas and New Year feasts.

Medlars are small fruits that are gathered in November - the last fruit to be harvested in the garden, and they are then stored until they are soft and ready for use - perfect timing for Christmas! These fruits used to be very popular in Victorian England but they then fell from favour and now they're enjoying something of a comeback - and a well-deserved renaissance too.

If you're lucky enough to find medlars you might then be stuck for medlar recipes - I was - and so I put my thinking cap on and came up with an idea or two. In the past I've made medlar jam (properly it's a medlar cheese) and I thought this year I'd try medlar jelly, but then I was left with all the medlar pulp - hence this medlar cheesecake recipe.

Medlar Jelly. This medlar cheesecake was made from the pulp left over from making Medlar Jelly
Medlar Jelly. This medlar cheesecake was made from the pulp left over from making Medlar Jelly | Source

The medlar pulp came from making medlar jelly

I made the medlar pulp by cooking the medlars and pressing them through a seive. You'll need a bout 1 kilo of medlars to make this cake but the quantity isn't critical.

This medlar cheesecake recipe originated when I found that I had a great deal of pulp left over after I made a large batch of medlar jelly. Why not kill two birds with one stone and make a batch of jelly for yourself? you can make the jelly sweet like jam or more tart to serve with the Christmas dinner meats.

No time or inclination? Quite understandable in this day and age. Follow the steps in the recipe to cook the medlars and then just try to press out the juice. This cheesecake recipe will still work if your pulp is not as dry as mine.

Click on the link below to go to the medlar jelly recipe.

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: Serves 8 - 10


  • 3 - 4 table spoons Medar pulp
  • 200 grams Marcapone or cream cheese
  • 3 Large eggs
  • 1 level teaspoon vanilla essence
  • Zest and juice of one lemon
  • 1 tablespoon Plain flour
  • 2 tablespoons Sugar, Add extra to taste
  • For the Biscuit Base -
  • 200g Biscuits such as digestives
  • 75g Butter

Tools and utensils

You will need the following kitchen tools and utensils:

  • A large casserole with lid
  • A large bowl
  • A large sieve
  • A wooden spoon
  • An oven proof flan dish (mine is 25cm / 10" diameter)
  • Basin and tablespoon
  • Kitchen scales

Put the meldar pulp, cream cheese, sugar, lemon zest, lemon juice and vanilla essence into a large mixing bowl, then add the beaten egg and flour
Put the meldar pulp, cream cheese, sugar, lemon zest, lemon juice and vanilla essence into a large mixing bowl, then add the beaten egg and flour | Source

How to make your medlar cheesecake

  1. Wash and halve, or roughly chop, your medlars. Take off any large stalks or leaves but don't bother to peel
  2. Cover them with water and gently simmer until soft - for about an hour
  3. Strain off the water and press out any excess liquid
  4. Put the pulp, a bit at a time, into the sieve and press through with the back of a spoon (see the Medlar Jelly recipe for pictures and more details of how to do this). Discard the skins and pips
  5. Put about 3 - 4 tablespoons of pulp into a large mixing bowl and add the cheese, sugar and vanilla essence
  6. Beat the eggs and then add them little by little to the medlar pulp and cheese mixture. Sprinkle the flour and mix this in at the same time.
  7. For the base - melt the butter in a pan, crush the biscuits and add to the melted butter and press the mixture into the base of the flan dish
  8. Spoon the medlar and cheese mixture over the base
  9. Put into a preheated oven at Gas mark 4, 180° C or 350° F and bake for about 40 minutes or until the top is just firm to the touch

Decorate the medlar cheesecake this Christmas

I'm a busy person and an artist, not a cook, so my decoration is very quick and simple. I used a medlar fruit (keep a few and perhaps use some halves) a holly leaf and a slice of fresh tangerine. Crystalized orange or lemon would have been nice too, but I didn't have any.

To finish I sprinkled the whole plate with sieved icing sugar, but it quickly dissolved so do this just before serving.

There are all sorts of toppings that would be nice and I'll experiment with a few and come back. Use your imagination - I'm sure you'll come up with some great ideas.

I used a medlar fruit, holly and a slice of orange

I decorated my cheesecake with a melar, holly leaves, slices of orange and sprinkled it with icing sugar
I decorated my cheesecake with a melar, holly leaves, slices of orange and sprinkled it with icing sugar | Source

Merry Christmas Flan Dish

These medlars were collected from our medlar tree in Videix, Limousin, France
These medlars were collected from our medlar tree in Videix, Limousin, France | Source

What is a Medlar?

By this time you might be asking a few questions about the medlar. Just what is a medlar? Where does it come from and how does it grow?

The Common Medlar, latin name Mespilus germanic is a small, decorative tree that bears creamy white flowers during the spring and a host of small golden fruits in the autumn. It belongs to the Rosaceae family. To find out more take a look at this article: What is a Medlar Fruit (Musmula)?

Why not grow your own medlars? These are small trees and so you don't need a huge garden. Have a look at the article below to find out how to grow your own medlar tree.

When we bought Les Trois Chenes, our Bed and Breakfast in the sleepy hamlet of Videix, Limousin, South West France, we were lucky enough to inherit an old medlar tree. I'd never heard of a medlar before then, let alone seen one, so I had to set about finding out what to do with them. I serve the jelly and medlar jam or cheese at breakfast for our guests. If you would like more information about us, take a look at our site

I'd love to hear your thoughts on medlars and this medlar cheesecake recipe

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    • profile image

      kathryn nuttall-halliwell 

      22 months ago

      made medlar jelly this year and it is scrumptious. Tried them raw and wondered just how the Oxford dons found them so delicious, an acquired taste perhaps after long drinking sessions! making medlar cheese at this moment.

    • Les Trois Chenes profile imageAUTHOR

      Les Trois Chenes 

      4 years ago from Videix, Limousin, South West France

      Hi Aesta1 An interesting fruit, so do try it once if you can. They are lovely small garden trees so well worth planting one - then you get all this fruit and have to do something with it ......

    • aesta1 profile image

      Mary Norton 

      4 years ago from Ontario, Canada

      I don't think I have ever eaten a medlar. I certainly would like to do so.

    • Les Trois Chenes profile imageAUTHOR

      Les Trois Chenes 

      5 years ago from Videix, Limousin, South West France

      Well it is pretty interesting, liamhubpages, so once you've made it, you may indeed take a bite - or two.

    • liamhubpages profile image


      5 years ago

      Wooow, this look and sounds absolutely delicious! May I have a bite?

    • Les Trois Chenes profile imageAUTHOR

      Les Trois Chenes 

      6 years ago from Videix, Limousin, South West France

      Thank you for your message, aviannovice. Medlars are becoming more popular so you might be able to find them - if not, can you grow your own?

    • aviannovice profile image

      Deb Hirt 

      6 years ago from Stillwater, OK

      This really sounds interesting. I will have to find some medlars...


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