Recipe Ricotta Cheesecake And Raspberries

Ingredients:

For the base: 150 grams of dry biscuits, 70 grams of butter. For the filling: 450 grams of ricotta, 200 grams of raspberries, 100 grams of icing sugar, 250 milliliters of fresh cream, 20 milliliters of limoncello, 10 grams of isinglass in sheets.

Doses for: 8 persone realization time: 30 minutes

Recipe:

With the help of a mixer, chop the biscuits and the softened butter. Meanwhile, fill a bowl of water and soak the gelatin in sheets. Line the bottom of a mold with parchment paper and cover the edges with acetate. Pour the biscuit and butter mixture into the mold and level it by compacting it with your hands. Put it in the fridge. In a bowl, work the ricotta with icing sugar using electric whisk. Meanwhile, heat 50 milliliters of cream in a saucepan. Add the remaining cream to the ricotta and icing sugar mixture and mix until a smooth and homogeneous cream is obtained. Remove the isinglass from the water and melt it in the previously heated cream. Combine it with the ricotta and cream mixture. Season with the limoncello and mix. Blend the raspberries with the immersion blender, putting someone aside for decoration. Stir in the blended raspberries with the cream and ricotta cream and mix. Remove the cake tin with the biscuit and butter base from the fridge and pour the mixture into it. Level the surface with a spatula and refrigerate until solidified. Decorate the cheesecake with the raspberries set aside and serve.

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