Amaretti and Pear Cheesecake: a name that guarantees quality. This recipe, moreover, is no-bake and without cream, because it is prepared with ricotta and yogurt. Easy and quick to make, it has a base of soft Sassello amaretti, mixed with very little butter. Combine this with pears, and success is guaranteed!
Do you remember the recipe for canned fruit, the one we jarred in the height of summer? Well, it’s time to use some: we’ll mix it with the cream of this excellent amaretti and pear cheesecake.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 224.56 (Kcal)
- Carbohydrates 24.93 (g) of which sugars 12.36 (g)
- Proteins 7.26 (g)
- Fat 10.73 (g) of which saturated 5.87 (g)of which unsaturated 4.49 (g)
- Fibers 1.00 (g)
- Sodium 140.75 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Amaretti and Pear Cheesecake
The ingredients do not include the final decoration.
- 7 oz amaretti (soft Sassello)
- 3.5 tbsp butter (melted)
- 12.5 oz ricotta
- 7 oz plain yogurt (unsweetened and without cream)
- 3.5 tbsp sugar
- 1 Abate pear (small)
- 0.4 oz gelatin
- 5 oz Coscia pears (canned and well-drained)
Tools
A 9-inch springform pan. There are many types and sizes available.
How to Prepare the Amaretti and Pear Cheesecake
Blend the amaretti with the melted or very softened butter, using the small mixer attachment of the immersion blender (this is mine: a bit pricey, but a game-changer for a cook). Since Sassello amaretti are not dry cookies but soft and made of almond flour, sugar, and egg white, you’ll get a real dough, with which to cover the base of the greased (or lined with parchment paper) pan, rising slightly on the edges evenly. Then place the pan in the fridge and let’s prepare the cream.
Start by soaking the gelatin in cold water to soften it. Then whip the ricotta and sugar with an electric whisk for a long time until you get a soft cream (about 5 minutes). Continue by adding the yogurt and finally the pulp of a ripe pear, blended.
Now drain and squeeze the gelatin, place it in a small bowl with a tablespoon of water or milk, and microwave it for 20 seconds: it will dissolve completely. Add it to the cream, mixing vigorously for a few minutes. Finally, for completion, cut two quarters of well-drained canned pears into cubes and add them to the mixture.All that’s left is to pour the cream into the pan on the well-chilled amaretti base. Cover with plastic wrap and let the cheesecake rest in the refrigerator for a few hours. If you prepare it today for tomorrow, it will be even better.
When serving, moisten the blade of a flat knife and gently detach the cake from the sides of the pan; open the springform, transfer the cheesecake to a dish, and bring to the table.
Pure white and perfect, this cake is very elegant, but you can decorate it to your liking.
The Queen’s Secrets
I want to clarify that you don’t need a microwave to melt the gelatin: just warm a little milk to dissolve it. However, if you have a microwave, use it: it’s simpler and faster. Gelatin can be replaced with agar-agar, which our vegetarian friends prefer.
The cheesecake also presents well in single-serving portions, served in small glass cups.
This cake only has 3.5 tbsp of added sugar: I always reduce the amounts because these kinds of desserts are often too sweet. Additionally, there’s no flour because Sassello amaretti do not contain any, and the butter is minimal, just the bare minimum. Nevertheless, it’s delicious.
If you like amaretti, read about the dessert wine cake with amaretti and peaches. I know peaches aren’t available in winter, but you can replace them with pears or sliced pumpkin. A treat.
Returning to the HOME, you’ll find other recipes, both sweet and savory, for celebrations or everyday, and many vegetarian dishes. Follow me on Facebook and Instagram: you’ll find quick recipes, many useful tips, and you’ll never be left without dinner ideas again. Leave your comments; there’s a special space for you here after the notes. I will be happy to respond.
What is the name of Silvia Tavella’s other blog? And why does she write two?
I write two blogs because they are two completely different things and because one completes the other. This is a recipe book: I love recipes that remain my passion and are a source of inspiration for me.
Because of them, I also started writing short stories and focusing on food culture, since our identity is closely tied to the territory we were born and live in and with the gestures of care that the kitchen brings to the table. In my new blog, you will find all of this without annoying ads; it’s still called La Regina del focolare, and you can find it here:
https://www.lareginadelfocolare.it
