The savory cheesecake with couscous, pears, and walnuts served individually in a glass is a delightful appetizer or starter to please your guests. A refined cheesecake composed of three rich and tasty layers: a flavorful base of couscous with sun-dried tomatoes and capers; a delicate cream of ricotta and cream cheese, garnished with caramelized pears and chopped walnuts, all accompanied by a savory parmesan wafer. Easy to make, you can prepare this cheesecake well in advance, sure to impress friends and family.
Also try:
Mini Cheesecake with Parmesan and Crunchy Vegetables
Parmesan and Sun-Dried Tomato Wafers
10 Delicious Fall Appetizers
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 5 tablespoons Couscous
- 5 tablespoons Water
- 4 Sun-dried Tomatoes
- 1 teaspoon Capers
- 2.8 oz Cream Cheese
- 5.3 oz Ricotta
- to taste Salt and Pepper
- 1 Pear
- 1 tablespoon Honey
- 1 oz Grated Parmesan
- 5 Walnuts
Tools
- Blender
Preparation
To make the savory cheesecake with couscous, pears, and walnuts, pour the couscous into a bowl and wet it with boiling water. Cover with a lid and let it rest for 5 minutes. Then, using a fork, fluff the couscous.
Pour the sun-dried tomatoes and capers into the blender. Start the blender and finely chop. Pour the sun-dried tomato and caper pesto into the bowl with the couscous and mix with a spoon to combine everything.
Pour the couscous into the two glasses and compact it by pressing with the back of a teaspoon to form the base of the cheesecake.
In a bowl, combine the ricotta with the cream cheese until you obtain a cream. Salt and pepper to taste. Put the cream in a piping bag (without a nozzle) and fill the glasses, spreading the cream over the couscous base, smoothing well with the back of a teaspoon. Place the cheesecakes in the refrigerator for at least an hour.
Heat a non-stick pan over low heat, then pour in the grated parmesan, and using the back of a spoon (or a spatula) form two disks. When the cheese is melted and starts to brown, remove the pan from the heat and place the parmesan wafers on a small plate, trying not to break them.
Wash and clean the pear and cut the flesh into small cubes. Pour the pear cubes into the same pan where the parmesan wafers were made (without cleaning the pan), so that the pear picks up a bit of the parmesan flavor.
Sauté the pear in the pan for a couple of minutes, then add the honey. Cook slowly until you obtain an amber-colored syrup. Remove from heat and let cool.
Remove the cheesecakes from the fridge and garnish them with coarsely chopped walnuts, caramelized pears, and a parmesan wafer for each glass. Serve and enjoy your meal!
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