New York Cheesecake
by
29 recipes
Crumbled ricotta and vegan pear
ingredients
servings
10
White sugar
80 oz
Pears
4 unit
Biscuits
350 oz
Lactosefree ricotta cheese
150 oz
Vegetable cooking cream, glutenfree
100 oz
Margarine
200 oz
Desserts from Italy - Campania
Crumbled ricotta and vegan pear
Crumbled ricotta and vegan pear
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Diced pears Vegetable ricotta
preparation
step 1
Cut the pears into small cubes and put them in a saucepan with a spoonful of sugar and bring to the boil, once thickened and cooked, remove from the heat
step 2
Then blend them lightly with the submersible mixer, but be careful, not entirely, just to create even a light cream, then let them cool
step 3
Then chop 2/3 of the dry biscuits, then add 2/3 of melted margarine, mix well until the mixture is sticky and moist.
step 4
Take the container in which to put the cheesecake and store the biscuits, mash them moderately so as to flatten and compact the base, then put it in the fridge in the meantime that we prepare the cream
step 5
Whip the cream in a bowl, then add the sugar and then continue whipping, then add the spreadable cheese little by little, taking care not to disassemble the cream
step 6
Once these steps are done, also add the previous prepared pears and mix the cream well
step 7
Remove the mixture from the fridge and add the cream and put it back in the fridge
step 8
Finally prepare the other remaining biscuits with butter, this must be slightly moist, without exaggerating
step 9
Taking the cake out of the fridge and sprinkling it with freshly prepared biscuits doesn't have to be perfect
step 10
Finally put in the fridge for a whole day after which the ricotta and pear cheesecake is ready
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