Individual Cheesecake with Ricotta and Peach

Preparation

1. STEP 1 OF 5

   Finely crumble the dry biscuits and mix them with the melted butter until you get a sandy mixture. Distribute the mixture into the bases of 4 individual cheesecake molds, compacting it well with the back of a spoon. Refrigerate for at least 30 minutes to set.

2. STEP 2 OF 5

   Soak the gelatin sheets in cold water for about 10 minutes. In a bowl, work the Ricotta di Bufala Campana DOP with the icing sugar and lemon juice until you get a smooth cream. Dissolve the gelatin in a small saucepan with a tablespoon of water over low heat, then add it to the ricotta cream, mixing well.

3. STEP 3 OF 5

   Pour the ricotta cream into the molds over the biscuit base and level the surface. Refrigerate to set for at least 4 hours, or until the cream has solidified well.

4. STEP 4 OF 5

   Wash the peaches, peel them, and cut them into thin slices. If you wish, you can lightly sauté them in a pan with a bit of honey to make them sweeter and softer.

5. STEP 5 OF 5

   Remove the cheesecakes from the molds and garnish each with the peach slices. Add a mint leaf for decoration and, if you like, a drizzle of honey.

Suggestions

• Cheesecake molds

• Small saucepan

General Information

Analysis

Macronutrients (100 gr)