PEAR CHEESECAKE HELENE
MAKES 12 SERVINGS
INGREDIENTS
CRUST:
1-1/3
cup chocolate wafer crumbs (about 6 ounces)1/3 cup melted butter
2 tablespoons sugar
FILLING:2 cartons (15 ounces each) ricotta cheese
1 cup sugar
1/3 cup flour
2 teaspoons vanilla extract
1-1/2 teaspoons orange peel
1/4 teaspoon salt
2 eggs
1 can (15 ounces) Bartlett pear halves, drained
1 1/2 ounces semi-sweet chocolate
1 teaspoon vegetable shortening
METHOD
FOR CRUST:
Combine chocolate wafer crumbs, melted butter and sugar; mix well. Press
onto bottom and 1-inch up the sides of a 9-inch or 10-inch springform pan.
Chill while preparing filling.FOR FILLING:
in bowl beat ricotta until smooth. Beat in sugar until well blended. Beat
in flour, vanilla, orange peel and salt until well mixed. Beat in eggs just
until blended. Pour into prepared crust. Bake in 325°F oven for 1 hour.
Meanwhile, thinly slice pear halves lengthwise. Remove cheesecake from oven;
arrange pear slices on top. Return to oven about 20 minutes longer or until
knife inserted in center comes out almost clean. Cool on rack. Melt together
semi-sweet chocolate and shortening; drizzle on cooled cheesecake. Chill
at least 4 hours before cutting.
NUTRITIONAL
INFORMATION (PER SERVING)Calories 334
Protein 11g
Carbohydrate 41g
Fiber 1g
Fat 15g
Sodium 273mg
Cholesterol 71mg
