Spicy ricotta and gorgonzola cheesecake with pears

Spicy ricotta and gorgonzola cheesecake with pears

Total: 1 hr 15 Min. | Active: 35 Min.
vegetarian
Nutritional value / person: 1107 kcal
, Fat: 82 g
, Carbohydrate: 45 g
, Protein: 44 g

Pears come in all different varieties – from tart to sugar-sweet. The type of pear you use will depend on whatever twist you want to give your ricotta cake. It's a sort of cheesecake – just a spicy one. The pears and sautéed onions add a sweet note, but ultimately this is a hearty recipe that is suitable as an indulgent appetizer or a simple supper. Why not enjoy it with a glass of crisp white wine. And a chicory salad.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nuts

100 g walnut kernels

Pears

1 tbsp butter
1 onion, cut into thin slices
2 pears, cut into cubes
1 tbsp lemon juice

Ricotta mixture

2 eggs
500 g ricotta
250 g blue cheese (e.g. Gorgonzola)
100 g grated Parmesan
1 tsp baking powder
salt and pepper to taste

To shape

1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)
1 pear, cut lengthwise into slices approx. 5 mm thick
WE NEED Shopping List Purchase ingredients now

Utensils

*-*

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Nuts

Toast the walnuts in a frying pan without any oil. Remove, finely chop and leave to cool.

Pears

Heat the butter in a pan. Add the onions and pears, cook for approx. 5 mins. until soft, stirring occasionally. Add the lemon juice, leave to cool.

Ricotta mixture

Thoroughly mix the eggs, ricotta, gorgonzola, ¾ of the cheese and the baking powder in a bowl, season.

To shape

Place the baking paper and pastry in the tin, firmly prick the base with a fork. Press down gently around the edges. Spread the nuts over the pastry base. Spread half of the ricotta mixture on top. Add the pears and the remainder of the ricotta mixture, smooth down. Arrange the pear slices on top, sprinkle with the remainder of the cheese.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly then remove from the tin.

Our recommendations

Similar recipes

VAL_Teaser_Swipe_and_cook_16x9

Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.