A fresh, creamy single-serving raspberry cheesecake prepared without baking, with a crunchy rusk base, low-fat ricotta and protein spreadable cheese.
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Finely crumble the rusks and combine them with the milk or plant-based drink and honey until you obtain a moist, compact mixture.
Spread the mixture over the bottom of a pastry ring or small pan, pressing it down firmly with the back of a teaspoon.
In a bowl, work the ricotta with the protein spreadable cheese, lemon zest and sweetener until smooth and creamy.
Pour the cream over the rusk base and carefully level the surface.
Top with the raspberry jam, then leave to set in the refrigerator for at least 1 hour before serving.
Single-serving pastry ring
Hand whisk
Store covered in the refrigerator for up to 2 days. Add the jam shortly before serving to keep the topping glossy.
For a firmer consistency, leave the cheesecake in the refrigerator for several hours or prepare it the day before. The amount of sweetener and jam can be adjusted according to taste.
Italia
| Energy (kcal) | 240 |
| Carbohydrates (g) | 22.69 |
| of which sugars (g) | 3.84 |
| Fat (g) | 13.34 |
| of which saturates (g) | 7.29 |
| Protein (g) | 8.23 |
| Fibre (g) | 0.93 |
| Salt (g) | 0.28 |
