Cheesecake di ricotta e fichi

Prepare the base by crushing the dry biscuits and mixing them with melted butter.

Press the biscuit mixture into the bottom of a 20 cm diameter cake pan to form the crust.

In a bowl, combine the ricotta cheese, fresh cream, and sugar, mixing until smooth.

Melt the dark chocolate and add it to the ricotta mixture, stirring well.

Soak the gelatin sheets in cold water, then dissolve them in a small amount of warm water.

Incorporate the dissolved gelatin into the ricotta mixture, ensuring it is well blended.

Pour the ricotta mixture over the biscuit crust and smooth the top.

Chill the cheesecake in the refrigerator until set, about 4-6 hours.

Once set, decorate the cheesecake with fresh figs, honey, and additional dark chocolate.

Equipment Needed

Spice Level:

Dietary

Allergens