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Pear cheesecake

Dessert270 minutes12 people350 calories
1/52/53/54/55/5 (15 votes)
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By Ascen Jimenez

Today's is a cheesecake delicate. The cream is made with cottage cheese (or ricotta) and cream, although the latter will not be the most important ingredient.

It has delicious sprinkles: pear pieces that we will cook before in water and sugar. What do you not like that it has little bits? Well, do not put them. Prepare only the cream and, once cold, cover it with your favorite jam.

The base is not complicated either. We will do it with cookie and butter, as we usually do in this kind of cakes.

Something to keep in mind is that you have to prepare it in advance so that once it is axed it can be in the refrigerator for about four hours before consuming it.

Pear cheesecake

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A cottage cheese and pear cake that you can decorate with fresh fruit, chocolate chips or jam.

Pear cheesecake
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: dessert
  • Calories: 350
  • Rations: 12
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the base:

  • 250 g of biscuits
  • 100 butter g

For the pears:

  • 200 g of water
  • 200 g of sugar
  • 400 g peeled and diced pears

For the cream:

  • 150 g of sugar
  • 200 g of cold cream (minimum 30 g of fat)
  • 2 gelatin sheets (8 grams total)
  • 600 g ricotta well drained

To decorate:

  • 1/4 of pear well washed
  • 1 or 2 strawberries
  • Some chocolate flakes

Preparation

  1. We put the cookies in the glass. We program 10 seconds, speed 7.

  2. Add the butter and mix 2 minutes, 50º, speed 2.

  3. We line the base and the sides of a round and removable mold of about 22 centimeters in diameter. We put the biscuit and butter mixture on the base and crush it with the back of a spoon. We reserve in the fridge.

  4. To prepare the pears we put the water and sugar in the glass. We program 4 minutes, 100º, speed 1.

  5. Add the pear cubes and program 4 minutes, 100º, left turn, speed 1.

  6. Strain the pears using the basket and put them in a bowl to cool. We wash and dry the glass.

  7. We now prepare the cream. We put the sugar in the glass and program 20 seconds, speed 10. We reserve in a bowl.

  8. We put the butterfly in the glass. We add 150 g of cold cream and we mount it in speed 3. We do not schedule time but we are careful to stop the machine when we see that the cream is whipped. We put the cream in a bowl and reserve it in the refrigerator.

  9. We put the gelatin in a small bowl and cover it with cold water. We leave it there for about 10 minutes, so that it hydrates.

  10. We put the other 50 g of cream in the glass. We drain the gelatin and also put it in the glass. We program 3 minutes, 70º, speed 3.

  11. We add the sugar that we have pulverized at the beginning. We program 30 seconds, speed 2. Add the ricotta and mix by programming 1 minute, speed 2. We put this cream in a large bowl.

  12. We also put the pears that we have previously prepared and the whipped cream in the bowl. We mix everything delicately, with the spatula.

  13. We take the mold out of the refrigerator and put the cream that we have just made on the base of cookies.

  14. We level the surface well with the spatula and put our cake in the refrigerator. There it will be about 3 hours.

More information - Yogurt and lemon tart


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  1.   Belen said
    ago 5 years

    Thank you for the recipe! Are the 400gr of pears once peeled and pitted or as is from the greengrocer? Gr

    Reply to Belen
    1.    Ascen Jimenez said
      ago 5 years

      Hello Belen! They are 400 g of pear already clean, without skin or seeds.

      Reply to Ascen Jiménez