Monoportion Cheesecake with Ricotta di Bufala Campana DOP and Peach
Bring a fresh and refined dessert to the table with these single-portion cheesecakes made with Ricotta di Bufala Campana DOP and ripe peaches. Perfect for ending a meal with a sweet and light touch, these mini cheesecakes combine the creaminess of ricotta with the sweetness of fruit for an irresistible result
PREPARATION
Crumble the dry cookies finely and mix with the melted butter until sandy.
Spread the mixture into the bottoms of 4 single-portion cheesecake molds, compacting it well with the back of a spoon.
Refrigerate for at least 30 minutes to firm up.
Soak the gelatin sheets in cold water for about 10 minutes.
In a bowl, process the Ricotta di Bufala Campana DOP with the powdered sugar and lemon juice until smooth.
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 cookie base and level the surface.
Place in the refrigerator to firm up for at least 4 hours, or until the cream has solidified.
Wash the peaches, peel them and cut them into thin slices.
If you wish, you can sauté them lightly in a pan with a little honey to make them sweeter and softer.
Remove the cheesecakes from the molds and garnish each with peach slices.
Add a mint leaf to decorate and, if you like, a drizzle of honey.
Ingredients for 4 SERVINGS
These single-portion cheesecakes with Ricotta di Bufala Campana DOP and peaches are an elegant and delicate dessert, perfect to end a meal on a high note. The creaminess of the ricotta cheese blends perfectly with the sweetness of the peaches, creating a balance of flavors that will win over your guests.
