Prepare the base by crushing the biscuits and mixing them with the melted butter. Press the mixture into a 22 cm springform pan and refrigerate for 30 minutes.
Soften 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 icing sugar and gently fold it into the ricotta cream.
Add the dissolved gelatin to the cream and mix. Pour the cream over the base and level it. Refrigerate.
Prepare the topping by cooking the raspberries with the icing sugar. Strain the sauce to remove the seeds.
Dissolve the cornstarch in the water and add it to the raspberry sauce. Cook until thickened and let it cool.
Pour the raspberry sauce over the cheesecake and spread evenly. Chill in the refrigerator for 3 hours.
Garnish with mixed berries and mint leaves before serving.
22 cm springform pan
Electric whisks
Kitchen spatula
Sieve
Pair it with a tart Berliner Weisse style beer!
Store in the refrigerator for up to 3 days.
A fresh and elegant dessert to serve 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 |
