Baked Ricotta Cheesecake with Pickled Pears
By OcadoLife
Published on 09 October 2023
The classic flavour combo of cheese and pears shines in this Baked Ricotta Cheesecake with Pickled Pears. Created by chef and food writer Olia Hercules, it showcases her recipe for Sweet Pickled Pears, caramelising them into a deliciously golden topping for the Ukrainian-style dessert. Looking for more dessert recipes? Look no further.Time and servings
1 hr 15 minsTotal time
Serves 8434 kcal/serving
20 minsPrep time
55 minsCooking time
Ingredients
- 125g unsalted butter, slightly softened, plus 1 generous knob and extra for the tin
- 150g fine quick-cook polenta or semolina
- 1 tsp vanilla paste or extract
- 1 lemon, zested
- 1 pinch sea salt
- 500g ricotta
- 200g golden caster sugar
- 3 large eggs, separated
- 2 tbsp demerara sugar
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. Grease and line a 22 cm round springform cake tin.Step 2
Put the polenta (or semolina), vanilla, lemon zest, sea salt, ricotta and its liquid in a bowl and mush it together with a spatula. Set aside.Step 3
In a separate bowl, whisk 125g butter and 150g of the caster sugar with an electric whisk until fluffy. Add the egg yolks gradually, whisking continuously until incorporated. Don’t worry if it splits – it’ll come together. Fold into the ricotta.Step 4
In another bowl, whisk the egg whites with the remaining 50g caster sugar until soft peaks are formed. Fold the egg whites, assertively and in three parts, through the ricotta mixture. Pour into the prepped tin and bake for 45-50 mins or until a skewer comes out clean. Leave to stand for at least 10 mins, then take it out of the tin (it’s best served slightly warm or at room temperature).Step 5
Meanwhile, for the caramelised pears, melt a generous knob of butter in a frying pan over a medium heat until foaming. Take 2 pickled pear halves (see link to recipe in intro above) and slice each into 4 wedges. Dip them in the demerara sugar to coat all over, then lower them into the pan and cook until caramelised. Pile onto the cheesecake and serve.