Ricotta and Pear Cheesecake with Hazelnuts
Ricotta and Pear Cheesecake with Hazelnuts.
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Ingredients
For 10 Person(s)
For the Crust:
- 8 ounces cookies of your choice (you can use any cookies you like. Graham Crackers and Nilla Wafers are both good options. My favorite to use are Stella D’oro Marguerite Cookies)
- 1 cup hazelnuts, chopped
- 1 orange, zest only
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
For the Filling:
- 2 pounds whole milk ricotta, room temperature
- 1 pound mascarpone cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 orange, zest and juice
- 8 large eggs, room temperature
- 2 forelle pears, peeled, cored and cut into 1 inch pieces
For the Topping:
- 2 forelle pears, peeled, cored and cut into 1 inch pieces
- 1 cup chopped hazelnuts
- 1/2 lemon, juice only
- 1 teaspoon cinnamon
- 3 tablespoons brown sugar
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
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Directions
- To make the crust:
- Preheat your oven to 325 degrees. Butter a 10 inch springform pan and wrap the bottom in aluminum foil. Set aside.
- In the bowl of a food processor combine the cookies, hazelnuts, zest and salt. Process until finely ground, about 20-30 seconds. Drizzle in the melted butter and process until the mixture resembles wet sand.
- Press the mixture into the prepared pan, bringing it up the sides slightly. Use the bottom of a glass to smooth out the crust. Bake for 10-15 minutes or until the crust begins to color. Remove from the oven and set aside.
- To make the filling:
- Preheat your oven to 425 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment combine the ricotta, mascarpone, sugars, cinnamon and zest. Mix on medium speed until just combined. Add in the eggs one at a time until fully incorporated.
- Spread the pears on the bottom of the crust in an even layer. Pour the filling over the pears.
- Bake for 30 minutes. Lower the temperature to 380 degrees and bake for an additional 50-60 minutes or until the center is firm. Do not open the oven while baking.
- To make the topping:
- Put a medium saucepan over a medium flame. Combine the pears, hazelnuts , lemon juice, brown sugar, cinnamon, butter and vanilla. Cook until the pears are tender, about 10-15 minutes. Spread over the cheesecake.
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