Delicious individual cheesecakes made with Ricotta in Salvietta and peaches, a refined and light dessert ideal for elegantly concluding a meal. The velvety softness of the ricotta harmonizes with the juicy sweetness of the peaches, creating a fresh and irresistible combination of flavors that can conquer any palate.
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.
Soak the gelatin sheets in cold water for about 10 minutes. In a bowl, work the Ricotta di Bufala Campana DOP with the powdered sugar and lemon juice until you get a smooth cream. Melt the gelatin in a small saucepan with a tablespoon of water over low heat, then add it to the ricotta cream, mixing well.
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.
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.
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.
Cheesecake molds
Small saucepan
Store in the refrigerator until ready to serve.
Italia, Sicilia
| Energy (kcal) | 193.51 |
| Carbohydrates (g) | 20.63 |
| of which Sugars (g) | 13.28 |
| Fat (g) | 10.4 |
| of which Saturates (g) | 5.63 |
| Protein (g) | 5.22 |
| Fiber (g) | 0.88 |
| Sale (g) | 0.07 |
