List of Ingredients
- For the bases
- 5 OZ. of hazelnut flour
- 4 OZ. of sugar
- 3 OZ. of unsalted butter
- 2 OZ. of all-purpose flour
- 4 of large eggs
- 1 TSP. of baking powder
- For the filling
- 9 OZ. of ricotta
- 5 OZ. of fresh cream
- 4 OZ. of powdered sugar
- For the pears
- 4 OZ. of caster sugar
- 1 OZ. of unsalted butter
- 4 of small pears
- rum
- cornstarch
- 4 OZ. of peeled hazelnuts
- 3 OZ. of caster sugar
Method
For the bases
Preheat the oven to 355°F. Whip the eggs and sugar until frothy. Melt the butter in a saucepan. Mix the flours and baking powder, then add them to the eggs, gently, alternating with the melted butter and let cool. Spread the mixture on a baking tray lined with parchment paper and bake for around 15 minutes. When cool, use ring molds (ø 2 3/4", h 2") to cut rounds for the mini cheesecakes.
For the filling
Mix the ricotta with the powdered sugar, then blend it with the whipped cream.
For the pears
Wash the pears and cut them into wedges. Dilute 1 tsp. cornstarch in 1 small glass of rum. Heat the sugar in a pan over low heat until it turns a light caramel color. Add the butter and pears. Cook for 5 minutes, then add the cornstarch-rum solution. Allow to cool.
For the hazelnuts
Melt the caster sugar in a saucepan with 2 1/2 Tbsp. water and bring to a boil. When the sugar begins to change color, add the hazelnuts and remove the pant from the stove. Stir vigorously to coat the hazelnuts completely with a white crust. Return to the heat and stir, until the hazelnuts are all evenly covered in caramel. Line a baking sheet with parchment paper and grease it with butter. Spread the hazelnuts on the baking sheet to cool. When cool break up the nuts reserving some whole.
Assemble the cakes with the help of the ring molds. First place the base, then the ricotta mixture. Let the mini cheesecakes rest for 4 hours in the refrigerator, then serve them topped them with pears and caramelized hazelnuts.
Recipe by Loredana Di Lonardo / Chef Maria Donati