2 cups of graham cracker crumbs ground in a liquidizer
1/2 cup of melted butter or margarine
1/2 teaspoon of ground cinnamon
750g of fresh ricotta or minas cheese at room temperature
1 1/2 tablespoons of unsalted gelatin powder
1/4 cup of cold water
4 cups of plain yogurt
1/2 cup of finely chopped almonds or hazelnuts
1 can of drained and sliced pears
2 cups of graham cracker crumbs ground in a liquidizer
1/2 cup of melted butter or margarine
1/2 teaspoon of ground cinnamon
750g of fresh ricotta or minas cheese at room temperature
1 1/2 tablespoons of unsalted gelatin powder
1/4 cup of cold water
4 cups of plain yogurt
1/2 cup of finely chopped almonds or hazelnuts
1 can of drained and sliced pears
Mix the graham cracker crumbs, melted butter or margarine, and cinnamon
Knead well
Spread and pat into a 25cm diameter greased springform pan
Refrigerate
In a large bowl, beat the ricotta or minas cheese until smooth
Set aside
Soak the gelatin in cold water and dissolve over low heat for 3 minutes
Add the dissolved gelatin to the cheese mixture, beating continuously
Add the yogurt in 1/2 cup increments, beating after each addition
Add the chopped nuts
Remove from the refrigerator and fill with the cheese mixture
Return to the refrigerator for at least 12 hours
Before serving, carefully remove the ring and decorate the surface with pear slices.
