Imagine a dessert that combines the creamy richness of ricotta with the delicate sweetness of ripe pears, all without the heavy, calorie-laden crust. This No Crust Italian Pear and Ricotta Cheesecake is not just a dessert—it's a culinary experience that will transport your taste buds straight to the sun-drenched orchards of Italy. Perfect for those watching their carb intake or simply seeking a lighter, more elegant dessert option, this recipe promises to revolutionize your understanding of what a cheesecake can be.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ripe pears, diced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or round baking dish with butter or non-stick cooking spray.
- In a large mixing bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, and salt. Whisk or use an electric mixer until the mixture is smooth and well-blended, with no lumps remaining.
- Peel and dice the ripe pears into small, uniform cubes. Immediately toss the pear cubes with lemon juice to prevent browning and add a subtle tangy flavor.
- Gently fold the diced pears into the ricotta mixture, ensuring they are evenly distributed throughout the batter.
- Pour the mixture into the prepared baking pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is set and the top is lightly golden brown. The cheesecake should have a slight wobble when gently shaken.
- Remove from the oven and let cool completely at room temperature for about 1 hour. The cheesecake will continue to set as it cools.
- Once cooled, refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
- Serve chilled, optionally garnished with fresh pear slices, a dusting of powdered sugar, or a drizzle of honey.
Tips
- Use room temperature ingredients: Ensure your ricotta, eggs, and other dairy are at room temperature for a smoother, lump-free batter.
- Don't overmix: Gently fold ingredients to maintain a light, airy texture.
- Test for doneness: The center should be slightly wobbly but set when you gently shake the pan.
- Cooling is crucial: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent cracking.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to complement the pears.
- Choose ripe, firm pears for the best texture and flavor. Bosc or Anjou pears work wonderfully in this recipe.
- Use a springform pan for easy removal and a beautiful presentation.
Nutrition Facts
Calories: 242kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
