Pear Cheesecake Hélène

Yield: 24 Servings (2 10-inch Cakes)


  • 10 oz. (2-2/3 cups) Chocolate wafer crumbs
  • 2 oz. (1/4 cup) Sugar
  • 6 oz. Butter, melted
  • 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
  • 3 oz. (1/2 cup) Semi-sweet chocolate, chopped

    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