Delicious ricotta-pear cheesecake admits to torturing and keeping many a heart in captivity
By 11:30 - 12, I get pumped up every night. It's this irresistible urge to sneak into the kitchen and get something going. It's always the warmth that fills up the kitchen by sunrise that keeps me in there at midnight, smashing up biscuits and stirring up the cheese filling. I totally love the time I get in there, and that's my little alone time. Only that I have a lot of invisible elves around to help.
So, I love pears. I kind of love how pears give me what apples don't. More juice! So one day I had these pears, and they weren't beautiful enough to eat just like that so I put them in cheesecake. Ricotta cheesecakes are beautiful, the texture is different and I find myself making Ricotta cheesecakes very often. Before the cheese goes in, I place it in a fine-meshed strainer and keep it to drain for some time.
For the base, I used some butter cookies. Some, you may ask. Ball parking isn't an evil, but also not the ideal way to measure ingredients while baking. I measure some stuff according to how much I need, how much would fit in, etc. By the look in the pictures you would see that I went in for the extra thin base.
In my case, I think it also depends on how much of a cheese monster I am that night. If I don't want a biscuit base interfering with my cheesecake chomping down experience, I decide how many biscuits or graham crackers will be beaten to death that night. That's just luck.
So about 500 g cream cheese and around 250 g of Ricotta cheese go in for the filling. Cream it up with a cup and half of sugar. Sugar depends on how sweet you like it. 3 eggs go in, mix in one after the other. 2 tbsps all purpose flour and 2 tbsps of corn flour will be next; these are for stability and to ensure no cracks on the cheesecake. I'd advise you to add the eggs towards the end of it and mix only little after the eggs go in, only incorporating them into the batter and not beating it up. A tablespoon of lemon juice, the zest of a lemon, and a teaspoon of vanilla can be added. While pouring the batter into the pan, after filling half way up, place peeled slices of pears and then fill it up.
Regardless of whether you are addicted to cheesecake or how much addicted you are, this Ricotta Pear Cheesecake has only one mission in mind. To torture your hearts for more of the cheesecake, even when you know you are so full of it. Try and see if you still have control over the reins to your heart after a slice. I bet you won't. And it's not your fault.
Here's your cheesy cheesecake song: Earth Wind & Fire : Fantasy. Another one of my favourites.