Ricotta and Pear Cheesecake with Hazelnuts

Ricotta and Pear Cheesecake with Hazelnuts.


Ricotta and Pear Cheesecake with Hazelnuts

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

  1. To make the crust:
    1. Preheat your oven to 325 degrees. Butter a 10 inch springform pan and wrap the bottom in aluminum foil. Set aside.
    2. 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.
    3. 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.
  2. To make the filling:
    1. Preheat your oven to 425 degrees.
    2. 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.
    3. Spread the pears on the bottom of the crust in an even layer. Pour the filling over the pears.
    4. 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.
  3. To make the topping:
    1. 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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