Italian Pear Cheesecake

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Credit: That's Fresh - Kids Cooking Teams, ACFEF Chef & Child Foundation
Chef & Child Ingredient of the Month, April 2015

Ingredients

Crust:
1 stick butter
2 tablespoons sugar
¼ teaspoon salt
1 egg
1 cup sifted flour

Filling:
3 pears
3 eggs
2 egg yolks
1¼ cups nonfat ricotta
½ cup sugar
1 tablespoon flour
½ cup whipping cream

Instructions

For crust:
Mix butter, sugar and salt in a mixing bowl. (Forks work best.)

Add egg and mix again.

Add flour and mix until a soft dough forms.

Press dough into muffin pans to form tartlettes.

For filling:
Preheat the oven to 350ºF.

Cut pears into slices. Then arrange them in the tart shells you made.

In a mixing bowl, beat eggs and egg yolks with a whisk.

Add nonfat ricotta, sugar, flour and whipping cream.

Spoon cheese mixture over the pears in your tart shells.

Bake until browned and set, about 25 minutes.

Best at room temperature.

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Tags

Chef & Child, Dessert

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Association of Nutrition & Foodservice Professionals