Pear Cheesecake Hélène

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Pear Cheesecake Hélène

Ingredients

  • CRUST
  • 1-1/3 cup (about 6 ounces) chocolate wafer crumbs
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • FILLING
  • 2 (15-ounce) tubs ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup unbleached all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1-1/2 teaspoons finely chopped orange zest
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1 (15-ounce) can Pacific Northwest Canned Pear halves, drained
  • 1 1/2 ounces semisweet chocolate
  • 1 teaspoon vegetable shortening

Method

FOR THE CRUST, combine the chocolate wafer crumbs, melted butter and sugar and mix well. Evenly press the mixture into the bottom, and 1-inch up the sides, of a 10-inch springform pan. Put the pan in the refrigerator while you prepare the filling. Preheat the oven to 325 degrees F.

FOR THE FILLING, beat the ricotta with a whisk or fork until it is smooth. Add the sugar, mixing until well blended, followed by the flour, vanilla, orange zest and salt. When the ingredients are well combined and evenly distributed, add the eggs and mix just until blended.

Pour the filling into prepared crust and bake 1 hour. Meanwhile, thinly slice the pear halves lengthwise. Remove the cheesecake from the oven and arrange the pear slices on top. Return the cheesecake to the oven for 20 minutes or until a knife inserted in the center comes out almost clean.

Cool the cheesecake on rack. Melt the chocolate and shortening together over a double boiler and keep warm. When the cheesecake is cool, drizzle the chocolate over the top and chill at least 4 hours before cutting and serving.

Servings

Makes 12 servings (one 10-inch cheesecake)

Nutrition

  • Calories: 370
  • Calories from Fat: 148
  • Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 146mg
  • Sodium: 319mg
  • Carbohydrate: 42g
  • Dietary Fiber: 1g
  • Sugar: 30g
  • Protein: 13g
  • Vitamin A: 20% DV
  • Vitamin C: 1% DV
  • Calcium: 22% DV
  • Potassium: 5% DV
  • Iron: 7% DV

Ingredients

  • CRUST
  • 10 ounces (2-2/3 cups) chocolate wafer crumbs
  • 6 ounces unsalted butter, melted
  • 1/4 cup granulated sugar
  • FILLING
  • 2 cups granulated sugar
  • 3/4 cup unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 4 pounds ricotta cheese
  • 12 eggs
  • 4 teaspoons pure vanilla extract
  • 1 tablespoon finely chopped orange zest
  • 1 pound Pacific Northwest Canned Pear halves, in juice, well drained
  • 3 ounces finely chopped semi-sweet chocolate

Method

FOR THE CRUST, combine the chocolate wafer crumbs, melted butter and sugar and mix well. Evenly divide the mixture between two 10-inch springform pans, pressing it into the bottom, and 1-inch up the sides. Put the pans in the refrigerator while you prepare the filling. Preheat the oven to 325 degrees F.

FOR THE FILLING, stir together the sugar, flour and salt, and set aside. Use an electric mixer fitted with the paddle attachment to beat the cream cheese until fluffy. Add the eggs, slowly mixing to combine after each addition, followed by the reserved sugar mixture, vanilla and orange zest.

Divide the filling between the two reserved pans and bake 1 hour. Meanwhile, thinly slice the pear halves lengthwise. After one hour, remove the cheesecakes from the oven and arrange half of the pear slices on top of each cake. Bake until a knife inserted into center comes out almost clean, about 30 minutes. Cool the cheesecakes thoroughly.

Melt the chocolate and drizzle each cooled cheesecake with half. Continue to chill in refrigerator at least 4 hours, or up to overnight, before cutting and serving

Servings

Makes 24 servings (two 10-inch cheesecakes)

Nutrition

  • Calories: 370
  • Calories from Fat: 148
  • Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 146mg
  • Sodium: 319mg
  • Carbohydrate: 42g
  • Dietary Fiber: 1g
  • Sugar: 30g
  • Protein: 13g
  • Vitamin A: 20% DV
  • Vitamin C: 1% DV
  • Calcium: 22% DV
  • Potassium: 5% DV
  • Iron: 7% DV