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- 1 pear x peeled and sliced into small pieces
- 400 g fresh ricotta
- 250 g cream cheese, softened
- 1/2 cup castor sugar
- 1 x egg
- 2 Tbls icing sugar
- 2 tspn cinnamon
3 cups self-raising flour
1/2 cup caster sugar
200g unsalted butter, chilled, chopped
Preheat oven to 160°C/140°C fan-forced.
Prepare a springform 20cm cake tin with baking paper at the bottom and grease the sides.
To make the pastry place flour, sugar and butter in a food processor or crumble it by hand as I did. Process until mixture resembles fine breadcrumbs. Add egg. Process until mixture just comes together. Remove the dough. Wrap in baking paper. Refrigerate for 30 mins. Later Roll dough out between 2 sheets of baking paper until 5mm-thick. Remove top layer of baking paper. Carefully place baking paper, dough-side down into pan. Peel off baking paper. Press dough into pan and around the sides. Refrigerate.
If this gets all too hard you don’t have to make the pastry so perfect, as long as it covers the base and the sides it will bake to perfection. I often patch pieces together as I line the tin.
Using an electric mixer, beat ricotta, cream cheese, sugar and vanilla and cinnamon until smooth. Add egg. Beat until combined. Spoon mixture into prepared pan. Then place a piece of the peeled pear on top of the mixture.
Roll remaining dough out between 2 sheets of baking paper until 5mm-thick. Remove top layer of baking paper. Carefully place baking paper, dough-side down onto filling in pan. Peel off baking paper. Trim dough and press edges together to seal. Place cake in the oven and bake for 50 minutes or until golden. Turn off oven. Cool cheesecake in oven for 4 hours with door ajar. Refrigerate overnight. Carefully run a knife around cheesecake to help release from pan. Dust cheesecake with icing sugar.