INGREDIENTS

CRUST

10 oz. (2-2/3 cups) Chocolate wafer crumbs

2 oz. (1/4 cup) Sugar

6 oz. Butter, melted

FILLING

1 lb. (2 cups) Sugar

3 oz. (3/4 cup) Flour

1 tsp. Salt

4 lbs. Ricotta cheese

12 Eggs

1 Tbsp. + 1 tsp. Vanilla extract

1 Tbsp. Orange peel, freshly grated

1 lb. Pacific Northwest Canned Pear Halves, drained, thinly sliced lengthwise

GARNISH

3 oz. (1/2 cup) Semi-sweet chocolate, chopped

METHOD

To make crusts, combine crumbs and sugar, then thoroughly mix in butter. Divide mixture in half; press half into each of 2 buttered, 10-inch springform pans. Chill while preparing filling. To make filling, thoroughly combine sugar, flour and salt; reserve. Beat cheese until fluffy; gradually beat in eggs, then reserved sugar mixture, vanilla and orange peel. Divide between the two reserved pans. Bake at 325°F for one hour. Remove from oven; arrange half the pear slices on top of each cake. Bake until a knife inserted into center comes out almost clean, about 30 minutes; cool thoroughly. Melt chocolate; drizzle each cake with half of chocolate. Chill in refrigerator at least 4 hours or overnight.

NUTRITION (Per Serving)
Calories: 370
Calories from Fat: 148
Fat: 17g
Saturated Fat: 9g
Cholesterol: 146mg
Sodium: 319mg
Carbohydrate: 42g
Dietary Fiber: 1g
Sugar: 30g
Protein: 13g
Vitamin A: 20% DV
Vitamin C: 1% DV
Calcium: 22% DV
Potassium: 5% DV
Iron: 7% DV