Prepare the base by crushing the biscuits 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 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 powdered sugar. Strain the sauce to eliminate the seeds.
Dissolve the cornstarch in the water and add it to the raspberry sauce. Cook until thickened and let 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
Sieve
Pair it with a sour beer in the style of Berliner Weisse!
Keep 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 tasty 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 |
