Mamma's Cheesecake w/Riccotta
& Pear
(Mamma's Torta di ricotta e pera)
(serves 8-10)
Return to
Everyday Gourmet Traveler
Courtesy of Beverly Gruber's Everyday Gourmet
Traveler: http://www.gourmetravel.com/
For the top and the bottom of the cake
|
16 oz (400 grams)Ameretti cookies, crushed |
1 finely grated lemon rind (no white) |
|
5 oz (150) grams Unsalted butter |
|
For the Filling:
|
16 oz (500 grams) Ricotta |
1/2 cup
sugar |
|
8 oz (250 grams) Heavy cream |
2 pears poached in sugar syrup |
|
|
1 tsp. cinnamon |
Prepare bottom & top
-
Crush the cookies, add the lemon and cold,
melted butter, mix well with hands.
-
Press half of the amount to cover the bottom of a
10” spring form pan
-
keep the other half to cover the top for serving.
Prepare Filling:
-
Beat ricotta cheese with sugar,
-
Whip cream, add to ricotta/sugar mixture along
with cinnamon.
-
Dice pear and fold in.
-
Pour on top of prepared crust. Sprinkle top with
reserved half of cookie mixture.
-
Place in the refrigerator for 4-8 hours. Serve
it cold.
