Ricotta and Pear Cheesecake Recipe of 05-08-2013 [Updated on 28-11-2018]
The ricotta and pear cake is my friend Flavia's favorite dessert, and every time she comes to see me, she asks me to prepare it for her. Since she is on vacation in Naples, last week I invited her for the culinary Thursday with the family, it was really too hot to turn on the oven and prepare the almond biscuit, so I turned her favorite cake into a cheesecake with ricotta and pears with a base of chopped biscuits together with almonds and with the usual filling that she likes so much. I used ricotta romana and whipped cream with a nice soda (like hoplà to be clear) and I made a cheesecake without isinglass that held up very well even in these very hot temperatures. Well friends, from the time of publication you will understand that I am very messed up, it is the last two days before the holidays and I am trying to anticipate myself as much as possible so as not to have to work even on vacation, so I greet you and I get back under, a kiss: *
How to make ricotta and pear cheesecake
Chop the cookies together with the almonds
Add the butter and mix everything, then pour into a pan and compact well to create the base of the cheesecake. Refrigerate for 30 minutes.
In the meantime, prepare the pears, peel them, remove the seeds and cut the pears into small pieces, put them in a thick-bottomed saucepan together with a knob of butter, a spoonful of honey and a spoonful of lemon juice.
Cook the pears with a lid on for about 15 minutes, stirring occasionally. As soon as they are soft, turn off the heat and let them cool.
In a bowl, cream the ricotta with the icing sugar.
Add the cooled pears and mix
Whip the cream and gently add it to the ricotta cream.
Put the ricotta and pear cream on the cheesecake base
Level the filling as much as possible
Decorate with small pieces of pear and put the ricotta and pear cheesecake in the fridge for 3 hours.
Remove the cheesecake from the mold, place on a serving dish and serve