Pear Cheesecake Helene

Makes 12 Servings


  • CRUST:
  • 1-1/3 cup chocolate wafer crumbs (about 6 ounces)
  • 1/3 cup melted butter
  • 2 tablespoons sugar
  • 2 cartons (15 ounces each) ricotta cheese
  • 1 cup sugar
  • 1/3 cup flour
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons orange peel
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 can (15 ounces) Bartlett pear halves, drained
  • 1 1/2 ounces semi-sweet chocolate
  • 1 teaspoon vegetable shortening

    FOR CRUST: Combine chocolate wafer crumbs, melted butter and sugar; mix well. Press onto bottom and 1-inch up the sides of a 9-inch or 10-inch springform pan. Chill while preparing filling. FOR FILLING: in bowl beat ricotta until smooth. Beat in sugar until well blended. Beat in flour, vanilla, orange peel and salt until well mixed. Beat in eggs just until blended. Pour into prepared crust. Bake in 325°F oven for 1 hour. Meanwhile, thinly slice pear halves lengthwise. Remove cheesecake from oven; arrange pear slices on top. Return to oven about 20 minutes longer or until knife inserted in center comes out almost clean. Cool on rack. Melt together semi-sweet chocolate and shortening; drizzle on cooled cheesecake. Chill at least 4 hours before cutting.

    NUTRITION (Per Serving)
    Calories: 334
    Protein: 11g
    Carbohydrate: 41g
    Fiber: 1g
    Fat: 15g
    Sodium: 273mg
    Cholesterol: 71mg