No-bake Ricotta and Pear Cheesecake

The ricotta and pear cheesecake is a fresh and delicious dessert, perfect for those who don’t feel like turning on the oven. Here’s how to prepare a no-bake version with an Italian twist.

Ingredients

• 300 g of dry biscuits (like Digestives or butter cookies)
• 150 g of unsalted butter, melted
• 500 g of fresh ricotta
• 250 g of mascarpone
• 100 g of powdered sugar
• 1 packet of vanillin or the seeds of 1 vanilla bean
• Juice of 1/2 lemon
• 2 ripe pears, peeled and cut into cubes
• 2 tablespoons of honey
• 1 sheet of gelatin (10 g) or agar agar for vegetarian versions

Preparation

1. Start by crushing the biscuits until they reach a fine consistency. You can do this with a food processor or by putting the biscuits in a bag and rolling over it with a rolling pin.
2. Mix the crushed biscuits with the melted butter until the mixture becomes like “wet sand.”
3. Line the bottom of a springform pan with parchment paper and press the biscuit mixture onto the bottom to create an even base. Refrigerate for at least 30 minutes to harden the base.
4. Meanwhile, in a large bowl, mix the ricotta with the mascarpone, powdered sugar, vanillin (or vanilla), and lemon juice until you have a smooth, lump-free cream.
5. Soak the gelatin sheets in cold water for about 10 minutes. Squeeze out the water and then dissolve them in 2 tablespoons of hot water. Add the melted gelatin to the ricotta mixture and mix well to incorporate.
6. Take the base out of the fridge and pour half of the cream onto the biscuit base, distribute the pieces of pear, and then cover with the remaining cream.
7. Leave the cheesecake in the refrigerator for at least 4 hours, better if overnight, to firm up.
8. Before serving, combine the cubed pears with honey in a small pot and cook over low heat for a few minutes until slightly caramelized. Let it cool, then use this mixture to garnish the surface of the cheesecake.

Curiosity: Cheesecake is a dessert that lends itself to endless variations, both in the base and the filling. This version with ricotta and pears is a tribute to Italian pastry, which often uses these ingredients together, for their perfect balance of sweetness and freshness.

Happy preparation and enjoy your meal!