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Pear & lime cheesecake

Pear and lime cheesecake

Total Time
4 hr 5 min
20 min
45 min



2 medium, peeled, cored, thinly sliced

Lime juice

2 tsp


2 medium

Caster sugar

2 tbs

Low-fat ricotta cheese

250 g, smooth variety

Reduced fat oil spread

1 tsp

Ground ginger

¼ tsp, (pinch)

Plain biscuits

4 individual, Marie variety

Lime rind

½ tsp, finely grated


  1. Preheat oven to 180°C. Lightly spray a 14cm (base measurement) round cake tin with oil. Line base with baking paper. Place pears and lime juice in a medium bowl and gently toss to coat.
  2. Using electric beaters, beat eggs and sugar until thick and pale. Beat in ricotta and vanilla until combined.
  3. Melt oil spread in a large non-stick frying pan over medium heat. Cook pears, stirring, for 3 minutes or until tender. Sprinkle pears with ginger and place in a sieve above a bowl to catch syrup. Stir ¼ cup (60ml) syrup into egg mixture.
  4. Process biscuits in a food processor until crumbs.
  5. Spread biscuit crumbs over base of prepared tin. Arrange pear slices over crumb layer. Pour egg mixture over pears and smooth top with a spatula. Place tin in a large baking dish and pour boiling water into baking dish to come halfway up sides of tin. Bake for 20 minutes. Cover tin with foil and bake for a further 20 minutes or until almost set in the centre. Turn oven off. Leave cheesecake in oven, with door ajar, for 1 hour or until cooled. Cover and place in fridge for 3 hours or overnight. Serve sprinkled with rind.


Tip: To unmould cake, pass a knife all around the edge. Turn cake onto a plate, then turn again onto a serving plate.