Lemon Cheesecake with Ricotta of Bufala Campana POD

Ingredients for 10 servings

For the base
150 g of dry cookies
80 g of butter
2 tablespoons of brown sugar

For stuffing
500 g of Ricotta of Bufala Campana PDO
250 g of Mascarpone
100 g of fresh cream
100 g of icing sugar
30 g of lemon juice
2 lemons (grated zest)
10 g of gelatin in sheets.

Melt the butter in a water bath.
Coarsely chop the biscuits.
In a mixer, combine the chopped biscuits, brown sugar and melted butter.
Mix the mixture in a bowl.
Pour the dough into a baking pan lined with baking paper.
Spread the mixture with the back of a spoon.
Leave to rest in the refrigerator for 30 minutes.
Soften the gelatin in cold water.
In a bowl, mix Ricotta of Bufala Campana PDO with mascarpone and icing sugar.
Add the whipped cream, lemon juice and zest.
Work with whisks until you get a smooth and homogeneous cream.
Melt the jelly in a saucepan over low heat.
Add the jelly to the lemon cream.
Remove the base from the refrigerator and place the lemon cream on top.
Level the cream and refrigerate for at least 4 hours before serving.