This weekend Barbara, a friend of mine, invited us for a BBQ. The dessert is always my business and this time i wanted to create something fresh, perfect for this hot season. I chose to prepare my lemon cheesecake. When i was in America i used to eat big slices of it, so, when i came back home, i took with me an original recipe. The day after my arrival i prepared the cake. I bought Philadelphia cheese, all the other ingredients and i followed exactly step by step the recipe. But the result was not as the american one. I prepared another one, and then again but all were too different than the original. So i decided to change the principal ingredient and i tried the ricotta cheese instead of philadelphia. It was a delicious surprise !!!
Now this recipe is became my “infallible” summer recipe for any occasion !!!
250gr ricotta, unsalted
1 package of Digestive biscuits
120gr melted butter
a lemon (juice and zest)
6 gr of unflavored gelatin
200ml fresh cream
Put in a mixer the digestive biscuits, they have to become finely crushed. In a large bowl, mix together crushed biscuits and melted butter. Press the crumb mixture onto a tart pan with removable bottom, previously greased, and place in the refrigerator to chill while you make the filling.
In a bowl beat yolks, sugar, ricotta cheese and grated lemon zest. In a clean bowl, beat the whipping cream until soft peaks form. Put the gelatin and juice of the lemon in a small saucepan and heat for a minute, low heat, stirring until the gelatin has completely dissolved. Gradually fold the whipped cream and the gelatin with juice into the cheese mixture. Pour the filling over the chilled biscuit crust and placed again in the refrigerator for minimum 4 hours.
Buon appetito !!!
PS. i used a 26cm tart pan, too big … the better thing is to use a 20 or 22cm pan so the filling become higher and the cake will have a better presentation !!!
PS2. Sorry for the photos, i’ve lost almost all of them and i do not know why !!!