Ricotta and Pear Cheesecake

Name: Ricotta and Pear Cheesecake - Elodia G.
Ingredients: 300 g simple biscuits; 100 g hazelnuts; 75 g butter; 250 g ricotta; 100 g sugar; 250 ml cream; pear essence; 1 pear compote; powdered sugar

Dessert - Ricotta and Pear Cheesecake by Elodia G. - Recipia

Ricotta and Pear Cheesecake (No Bake) When I want something sweet without turning on the oven, I make this ricotta and pear cheesecake. I've made it with regular cookies and with nuts that I had in the cupboard. It's a recipe I return to, especially if I have an opened pear compote or ricotta in the fridge. Quick Info Total time: 25 minutes (plus 12 hours in the fridge) Effective preparation time: 20-25 minutes No baking required Servings: 8 (approximately, depending on the size of the pan) Difficulty: easy Recipe type: cool dessert, egg-free, no bake Ingredients 300 g plain cookies 100 g nuts 75 g butter 250 g ricotta 100 g sugar 250 ml liquid cream pear essence 1 jar of pear compote (or fresh pears, see tips) powdered sugar for decoration Preparation Method 1. I crush the cookies together with the nuts, directly in a food processor or blender, until they reach a breadcrumb texture. I set them aside. 2. I melt the butter in a small saucepan, then pour it over the cookie and nut mixture. I mix well to ensure everything is evenly moistened. 3. I drain the pear compote well. I cut the pears into small pieces to distribute them easily in the cream. 4. In a large bowl, I mix the ricotta with the sugar. I work with a spatula or mixer until it becomes smooth and creamy. 5. I add the liquid cream (unsweetened, straight from the carton) and continue to mix vigorously. The cream should be fluffy and homogeneous. 6. I add the pear pieces and a little pear essence (to taste) to the mixture. I mix everything gently. 7. In the cheesecake pan (a round pan with removable sides, if I have one), I place half of the cookie mixture and press firmly with the back of a spoon. 8. I pour the cream over this layer, level it, and press down a little. 9. I sprinkle the rest of the cookie mixture on top, pressing it well to create an even layer. 10. I cover the pan and refrigerate for at least 12 hours. This is important for consistency; otherwise, the cream will be too soft. 11. When it has set, I remove the cheesecake from the pan, place it on a serving platter, and sprinkle powdered sugar on top. Why I make this recipe often It's quick, doesn't require an oven, and is easy to adapt based on what I have at home. It keeps well in the fridge, especially if I cover it. It's perfect when I have guests or want something sweet without complicated work. Tips and Variations Tips - I use plain cookies, not digestive ones, to keep it light. - To achieve a fluffier cream, the cream should be cold before adding it. - It's important that the pears are well-drained; otherwise, the cream may become too soft. Substitutions - If I don't have ricotta, fresh cottage cheese (well-drained) works too. - The pears from the compote can be replaced with fresh pears, but they should be cooked on low heat with a little sugar and 25 g of butter for 5-7 minutes, just enough to soften them. Variations - The nuts can be swapped for walnuts or almonds, depending on what I have on hand. - For flavor, sometimes I add vanilla instead of pear essence. Serving Ideas - I cut it into slices and sprinkle a little powdered sugar just before serving. - It also goes well with some thin slices of fresh pear on top if I want it to look more festive. Frequently Asked Questions Can I use digestive biscuits? Yes, but they will be sweeter and a bit heavier; I recommend plain cookies. If I use fresh pears, do they need to be cooked? Yes, they need to be softened a bit over low heat with sugar and butter so they aren't hard or release water into the cream. Can I use another cheese? Yes, with fresh cottage cheese (well-drained), the texture will be a bit more rustic, but it turns out well. Can I freeze it if I'm in a hurry? I do not recommend it; the cream's texture becomes watery when thawed. What size should the pan be? I use a round pan of about 20-22 cm in diameter, but a rectangular dish works too if you don't mind the shape. Nutritional Values Approximately, one serving (out of 8) has about 330-350 kcal, with 18-20 g of fat, 8-10 g of protein, and 30-32 g of carbohydrates. The actual value varies depending on the type of cookies and cheese used. Sugars increase if you choose sweeter cookies or more sweetened compote. Storage and Reheating It keeps in the fridge, covered, for up to 3 days. It does not need reheating. It is not suitable for freezing; the texture of the cream changes and becomes watery.

Preparation

We mix cookies with hazelnuts until they become powder. In a bowl, we put ricotta and mix it well with sugar until it becomes creamy, then we add liquid cream and continue mixing well until it becomes creamy. Meanwhile, we drain the pears and cut them into small pieces, then we add them to the mixture along with pear essence, mix well, and refrigerate for a few minutes. In a saucepan, we melt the butter, then pour it over the cookies and mix well. We prepare a cheesecake mold (I used a round baking tray), put half of the cookies and press them well, pour the cream and press well again, then add the rest of the cookies, press well, and refrigerate for at least 12 hours. When we take it out of the mold, we place it on a platter and sprinkle powdered sugar on top. You can also use quark cheese. Instead of compote, you can use fresh pears that you peel and cook with sugar and a cube (25 g) of butter over low heat for a few minutes.

Ricotta and Pear Cheesecake

Preparation

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