Light Ricotta and Pear Cheesecake
Description
A soft and velvety twist on the classic cheesecake — our Light Ricotta and Pear Cheesecake is a no-bake dessert that’s as beautiful as it is delicious. Perfect for those who are lactose intolerant, it combines lightness and indulgence in every bite.
The crunchy base, made with wholegrain biscuits and a touch of honey, is topped with a delicate lactose-free ricotta cream, made even richer by whipped cream, Greek yogurt, a hint of cinnamon, and juicy pear pieces.
In our light version we use canned pears, but you can also use fresh ones — just sprinkle them with lemon juice after cutting to prevent browning.
For a final touch, drizzle with melted dark chocolate for a pairing that’s simply irresistible.
Ingredients
to recalculate the ingredient amounts
For the base
- wholegrain biscuits 120 g
- Arborea Lactose-Free Butter 53 g
- Honey 26 g
For the filling
- Arborea Lactose Free Cuor di Ricotta 200 g
- Canned pears 133 g
- Greek yogurt 66 g
- Arborea UHT Cooking Cream 133 ml
- Icing sugar 66 g
- Sheet gelatin 8 g
- Ground cinnamon 8 g
- Arborea lactose-free milk 66 ml
For the topping
- Canned pears 180 g
Instructions
- 1 Prepare the base: Blend the biscuits in a food processor, then mix them with honey and melted butter. Line a springform pan with parchment paper and spread the mixture evenly on the bottom, pressing it down to form a 1 cm layer. Level the surface with the back of a spoon and refrigerate.
- 2 Soften the gelatin: Soak the gelatin sheet in cold water for 10 minutes. Meanwhile, whip the fresh cream until soft peaks form.
- 3 Make the cream: In a bowl, sieve the ricotta and combine it with the yogurt. Add icing sugar and cinnamon, mixing until smooth.
- 4 Melt the gelatin: Squeeze out the gelatin and dissolve it in a small saucepan with the milk. Once cooled, add it to the ricotta mixture and stir well.
- 5 Combine: Add the diced pears to the mixture, then gently fold in the whipped cream from bottom to top. Pour the filling into the pan, level the surface, and refrigerate for at least 4 hours.
- 6 Serve: Once set, remove from the fridge and decorate with halved pear slices arranged in a fan shape. Slice and enjoy your light ricotta and pear cheesecake!
Share this recipe
Ricetta Milk flan. Categoria: Desserts, Sardinian desserts. Tempo: > 60 min. Difficoltà: Easy.
Ricetta Tiramisu with Cream and Mascarpone. Categoria: Desserts. Tempo: 30-60 min. Difficoltà: Easy.
Ricetta Ricotta Pudding. Categoria: Desserts. Tempo: 30-60 min. Difficoltà: Easy.
Ricetta Chocolate Pudding. Categoria: Desserts. Tempo: > 60 min. Difficoltà: Easy.
Ricetta Mascarpone Cheesecake. Categoria: Desserts. Tempo: > 60 min. Difficoltà: Easy.
Ricetta Kiwi milkshake. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Pineapple milkshake. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Yogurt milkshake. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Strawberry milkshake. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Lemon semifreddo. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Strawberry semifreddo. Categoria: Desserts. Tempo: 30-60 min. Difficoltà: Medium.
Ricetta Peach semifreddo. Categoria: Desserts. Tempo: < 30 min. Difficoltà: Easy.
Ricetta Light yogurt semifreddo. Categoria: Desserts. Tempo: > 60 min. Difficoltà: Easy.
Ricetta Carapigna. Categoria: Desserts, Sardinian desserts. Tempo: 30-60 min. Difficoltà: Easy.
Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
