Description
A creamy, light, and delicious cheesecake featuring ricotta cheese and sweet pears. Perfect for any occasion, this dessert combines a buttery crust with a smooth, velvety filling, topped with caramelized pears for a delightful finish.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
- ⅓ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ tsp ground cinnamon (optional)
For the filling:
- 2 cups ricotta cheese, well-drained
- 1 ½ cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- Pinch of salt
For the pear topping:
- 3 medium pears, peeled, cored, and sliced
- 1 tbsp unsalted butter
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon (optional)
- 1 tbsp fresh lemon juice
Instructions
Prepare the crust:
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture into the base of a 9-inch springform pan.
- Bake for 10-12 minutes or until golden. Allow to cool.
2. Make the filling:
- Beat ricotta cheese, cream cheese, and sugar together in a large bowl until smooth.
- Add eggs one at a time, beating well after each addition. Stir in vanilla, flour, and salt.
- Pour filling into the cooled crust and spread evenly.
3. Bake the cheesecake:
- Bake at 325°F for 45-50 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, leave the door ajar, and let it cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
4. Prepare the pear topping:
- Melt butter in a skillet over medium heat. Add sliced pears, honey, cinnamon, and lemon juice. Cook for 5-7 minutes until pears soften and syrup thickens.
- Let cool before topping the cheesecake.
5. Assemble:
- Once cheesecake is chilled, remove from pan and top with caramelized pears.
- Optional: Garnish with chopped nuts or fresh mint.
Notes
- For a richer flavor, you can add a teaspoon of lemon zest to the filling.
- To make a gluten-free version, use gluten-free graham cracker crumbs or almond meal for the crust.
- If pears are not in season, feel free to substitute with other fruits like apples or peaches.
- The cheesecake can be made a day or two in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 310
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg