. 200 g finger biscuits crushed

. 100 g butter, melted

Crush cookies and slowly add the melted butter.Line a 28 cm diameter cake tin with baking paper and pour the biscuits, pressing them into the bottom and the wall of the baking tin. Refrigerate while preparing the filling.

. 400 g fresh and creamy ricotta cheese

. 200 g sugar

. 4 eggs (separate yolks and whites)

. 100 ml fresh cream

. 3 drops vanilla essence

. 3 ripe pears, peeled and chopped

Beat the ricotta with the sugar. Add the egg yolks one at a time, beating thoroughly after each addition. Add drops of vanilla and cream, stirring gently. Beat the egg whites until stiff and, finally, add the pears into small pieces. Pour the mixture into the prepared pan and bake for about 1 hour in preheated oven at 180 degrees (you can check the cooking gently shaking the pan, we see that the filling does not “move“any more, then it is ready …:))) serve warm or cold.