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Delicious single-serving cheesecakes made with Ricotta in Salvietta and peaches, a refined and light dessert ideal for ending the meal with elegance. The velvety softness of the ricotta blends with the juicy sweetness of the peaches, creating a fresh and irresistible combination of flavors that will win over every palate.
Finely crumble the dry biscuits and mix them with the melted butter until you obtain a sandy mixture. Distribute the mixture over the bases of 4 single-serving cheesecake molds, compacting it well with the back of a spoon. Place in the refrigerator for at least 30 minutes to set.
Soak the gelatine 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 obtain a smooth cream. Dissolve the gelatine 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. Place in the refrigerator to set for at least 4 hours, or until the cream has firmed up well.
Wash the peaches, peel them and cut them into thin slices. If you like, you can lightly sauté them in a pan with a little honey to make them sweeter and softer.
Remove the cheesecakes from the molds and garnish each one 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) | 158.54 |
| Carbohydrates (g) | 17.95 |
| of which sugars (g) | 11.03 |
| Fat (g) | 8.24 |
| of which saturates (g) | 4.45 |
| Protein (g) | 4.27 |
| Fibre (g) | 0.88 |
| Salt (g) | 0.05 |
