When we moved house recently my kids bought me a cookbook as a housewarming gift. It was Low and Slow by Louise Frane. I’ve cooked several things from it and they have all been sensational, but this dessert got the most raves. Like all cheesecakes it’s best made the day before and left in the fridge for the flavours to develop. I get it out of the fridge at least an hour before serving, as I think it works best at room temperature.
200 grams plain sweet biscuits
60 grams macadamias, toasted and crushed
70 grams melted butter
3 pears, peeled, cored and quartered
500 grams fresh ricotta
250 grams cream cheese, softened
125 mls cream
1 ½ teaspoons vanilla extract
170 grams sugar
- Preheat the oven to 160 degrees C and grease and line a springform cheesecake tin.
- To make the crust put the biscuits and macadamias in a food processor and whiz til the biscuits are fine crumbs. Add the melted butter and mix until well combined, and press into the base of the tin. Bake for 10 minutes.
- Remove the base and reduce the oven temperature to 140 degrees C. arrange the pears, cut side down, over the base.
- To make the filling beat the ricotta and cream cheese together until well combined. Add the remaining ingredients and mix until smooth. Pour over the pears and bake for around an hour or until just set. Leave the cake in the oven with the door ajar for a couple of hours, then place in the fridge.
- To serve you can top with extra sliced pears, a dusting of icing sugar, or whipped cream.