Prepare the base by crushing the cookies and mixing them with melted butter. Compact the mixture in a 22 cm cake pan and refrigerate for 30 minutes.
Soak the gelatin in cold water, dissolve it in 100 ml of warm cream, and let it cool slightly.
Mix the ricotta with the lemon zest. Whip 400 ml of cream with the powdered sugar and gently fold it into the ricotta cream.
Add the melted gelatin to the cream and mix. Pour the cream onto the base and smooth it out. Refrigerate.
Prepare the topping by cooking the raspberries with powdered sugar. Strain the sauce to remove the seeds.
Dissolve the cornstarch in water and add it to the raspberry sauce. Cook until thickened and let it cool.
Pour the raspberry sauce over the cheesecake and spread it evenly. Chill in the refrigerator for 3 hours.
Garnish with berries and mint leaves before serving.
22 cm Springform Pan
Electric Whisk
Spatula
Strainer
Pair it with a sour beer like Berliner Weisse!
Store in the refrigerator for a maximum of 3 days.
A fresh and elegant dessert to be served at the end of a meal or for a delicious snack.
Italy, Lazio
| Energy (kcal) | 259.52 |
| Carbohydrates (g) | 21.79 |
| of which Sugars (g) | 13.62 |
| Fat (g) | 17.77 |
| of which Saturates (g) | 9.86 |
| Protein (g) | 3.52 |
| Fiber (g) | 1.99 |
| Sale (g) | 0.11 |
