Pear, fig and cardamom cheesecake

Name: Pear, fig and cardamom cheesecake
Ingredients: 250 g biscuits; 120 g soft butter; 5 pears; 4 figs; 5 cardamom pods; 250 ml cold water; 6 gelatin sheets; 30 ml milk; 500 g ricotta; 2 tablespoons sugar; 5 ml vanilla extract; 400 ml whipping cream

Dessert - Pear, fig and cardamom cheesecake by Tudora C. - Recipia

Very juicy pears soften quickly, so for this pear, fig and cardamom cheesecake, I cook them briefly, without sugar. The cold ricotta and whipped cream filling sets in two layers, one with puréed fruit and one with pieces of pear; the biscuit base firms up in the fridge. I choose pears that give slightly when pressed but hold their shape when cut. Prep: 35 minutes. Cook: 10 minutes. Rest: 3 hours and 50 minutes. Total time: 4 hours and 35 minutes. Serves: 10. Approximately 490 kcal and 8 g of protein per serving.

Ingredients

For the crust

250 g biscuits
120 g soft butter

For the filling

5 pears
4 figs
5 cardamom pods
250 ml cold water
6 gelatin sheets
30 ml milk
500 g ricotta
2 tablespoons sugar
5 ml vanilla extract
400 ml whipping cream

Preparation

1. Crush the biscuits in a food processor, add the soft butter and mix until the crumbs are well coated. Press the mixture into a cake tin and chill for 20 minutes. 2. Peel 4 pears and cut them into irregular pieces. Remove the seeds from the cardamom pods, then put them in a small saucepan with the pears and 3 finely chopped figs. Cook over low heat for 10 minutes, until the fruit softens. 3. Leave the fruit to cool for 30 minutes. Meanwhile, soak the gelatin sheets in 250 ml cold water for 5 minutes. 4. Drain the gelatin and dissolve it in 30 ml hot milk. Mix the ricotta with the sugar, vanilla extract and dissolved gelatin. Whip the cream until it forms soft peaks, then fold it into the ricotta mixture. 5. Blend the cooled fruit until smooth. Stir half of the ricotta and whipped cream mixture into the fruit purée. Add the fifth pear, cut into small cubes, to the other half. 6. Spread the fruit mixture over the biscuit base, then top with the cream and pear cubes. Slice the fourth fig and arrange it on top of the cake. Chill for 3 hours, until set.

Notes

The base can be made with the same amount of gluten-free biscuits; the dessert contains dairy. Keep it covered in the fridge for up to 3 days. A slice goes well with unsweetened coffee. Choose ripe but firm pears: very soft ones release more juice and make the fruit layer thinner. If there is whey on the surface of the ricotta, let it drain before mixing. A blender helps make a smooth purée without large pieces of fruit.