Spicy ricotta and gorgonzola cheesecake with pears

Total: 1 hr 15 min. | Active: 35 min.
vegetarian

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

How it's done

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.

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