Ingredients:
Shortcrust pastry:
Butter – 175 gr (one stick), Flour – 300 gr (2.4 cups), Egg yolks - 3, Sugar – 100 gr (1/2 cup), Peel of half a lemon

Filling:
Ricotta cheese – 250 gr (1 cup), A dash of salt, Sugar – 50 gr (1/4 cup), Egg yolks - 1, Pear fruttanuda – 330 gr (11.6 oz), Cinnamon or ground nutmeg as desired

Preparation:
For the shortcrust pastry: cut the chilled butter into pieces.  Beat the flour and sugar using a food processor or by hand; mix in the butter and lemon peel. Add the eggs one at a time. Mix quickly until the dough binds yet remains springy to the touch.   Form the dough into a ball, cover it with plastic wrap and place it in the refrigerator to rest for a half-hour.
For the filling: mix together the ricotta, sugar and salt in a bowl.    Add the egg yolk and spices and blend well. Put the filling in the refrigerator.

Assembling: roll out the dough with a rolling pin or spread it with your fingers directly in the baking pan (22-24 cm or 8-9 inches diameter), making sure that it's spread out evenly.  Using a fork, poke holes in the dough.  Spread a layer of pear fruttanuda over the dough followed by the ricotta filling.   Cut the extra dough into strips or a design of your liking.  Place the dough on top of the ricotta filling.   Bake at 180° (350 F) for 40 minutes…if you’re able to resist!  The sweet smell will have you drooling by the oven.      

Ingredients:
Crust:
Multigrain cookies – 250 gr (8.8 oz), Butter – 110 gr (one stick), Peel of half a lemon

Filling:
Robiola, an Italian soft-ripened cheese (if unavailable, substitute cream cheese) – 200 gr (slightly less than a cup)
Plain natural yogurt – 200 gr (slightly less than a cup)
Gelatine leaves – 2 leaves (9 gr) (if using powdered gelatine, check product label since conversions vary)
Sugar – 50 gr (1/4 cup)
Heavy cream – 250 gr (1 cup)

fruttanuda topping:
fruttanuda of your choosing – 330 gr (11.6 oz)
Gelatine leaves – 2 leaves (9 gr) (if using powdered gelatine, check product label since conversions vary)
Preparation:
Crust: melt the butter in a small saucepan over a low flame.  Finely chop the cookies into crumbs. Mix well the cookie crumbs and the melted butter.  Line a springform pan (22-24 cm or 8-9 inches diameter) with parchment paper and then press the crumb mixture into the pan’s bottom.      Place it in the refrigerator while preparing the filling. Filling: Soak two gelatine leaves (9 gr) in bowl of cold water until softened.  (If using powdered gelatine, follow instructions on the package.) Place the gelatine in a small saucepan with just enough water to cover it.  Dissolve the gelatine over a very low flame.      Meanwhile, mix together by hand the robiola, yogurt and sugar.  Stir in the dissolved gelatine, blending well the ingredients.   Whip the cream and carefully stir it into the mixture of robiola and yogurt.   Pour the mixture on top of the crust, smooth it out and place it in the refrigerator.
fruttanuda topping: Soak two gelatine leaves (9 gr) in a bowl of cold water until softened. Meanwhile heat the fruttanuda in a small saucepan over a low flame; add the softened gelatine to the fruttanuda and let it thoroughly dissolve. Cool the topping at room temperature before pouring it carefully over the robiola and yogurt filling.  Spread the topping evenly over the surface and place the cheesecake in the refrigerator at least two hours.
Ready to devour your fruttanuda cheesecake?
Run a blunt knife around the perimeter of the cheesecake to loosen it prior to opening the springform pan.  Cut a piece and try it...Don’t wait because this cheesecake will disappear in no time.  It's irresistible!