CHEESE CAKE (Ricotta)
Flour grams: 200 natural essence of vanilla to taste milk milliliters: 140 frumina grams: 50 Ricotta cloud of milk grams: 250 3 eggs sugar grams: 400 oil peanut milliliters: 40 baking vanilla sachets: 3/4 In a bowl mix with a whisk the eggs with 200 grams of sugar until creamy. Then add the ricotta and mix well by breaking any lumps. Knead the dough, pour the oil, and flour sifted with baking powder frumina interspersed milk and vanilla, it's good enough the essence but I prefer the stick; To stop yourself a pear diced and if you like the chocolate chips. For the caramel: Place in a saucepan the sugar advanced and then let it melt two tablespoons of water; Once the sugar has golden colatelo immediately on the bottom of the pan lined with parchment paper previously: peel the remaining pear, cut into thin slices and arrange on top of the caramel. Finally, pour the mixture and bake at 180 degrees for 45 minutes. Baked the cake, be folded and then serve warm, with a scoop of vanilla ice cream.