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Cheesecake leggero alla ricotta Recipe

Ingredients

How to make it

  • Mixare i biscotti con il burro fuso. Foderare 4 stampini singoli con la carta da forno. Pressarvi bene i biscotti ed infornare a 180° per una decina di minuti. Mentre gli stampini raffreddano, ammollare la gelatina in acqua fredda per 10 min. Unire alla ricotta lo zucchero e lo yogurt tenuti a temperatura ambiente. Strizzare la gelatina e scioglierla sul fuoco con 2 gocce di acqua (basta non strizzarla troppo), amalgamarla bene al composto di yogurt e ricotta e versare il tutto negli stampini. Mettere in frigo ed aspettare un'oretta. Servire con una marmellata di fragole

Reviews & Comments 6

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  • fuzzy 15 years ago
    NICE!!
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  • jo_jo_ba 16 years ago
    ooh yum
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    " It was excellent "
    invisiblechef ate it and said...
    yum
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  • silviapi 16 years ago
    Translation
    150 gr Digestive cookies or anything you use for a regular cheesecake crust
    25 gr melted butter
    125 gr ricotta
    125 gr plai yogurt
    1 tbs of sugar
    gelatine as needed for 1/2 l. of liquid
    strawberries jam
    Mix crushed cookies with butter and make the crust in 4 indivuidual little molds. Bake at 180° for 10 minutes. Meanwhile dissolve gelatine in a very lillte water and add to yogurt, sugar and ricotta mixed together. KEEP ALL INGREDIENTS AT ROOM TEMPERATURE!
    Pour the mixture into the molds and chill for at least 1 hour. Serve with the jam


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  • debra47 16 years ago
    Recipe looks great. Due to my knowledge of Spanish I can pretty much figure out what is says. I will let you know how it is is when I make it.
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  • jlv1023 16 years ago
    might like this, but do not read italian, any way to get it in english?

    Janet
    Was this review helpful? Yes Flag

The Cook

silviapi Rome, IT

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