Saving at home – Mini lemon cheesecakes


Hi everyone!

Here we are with another fresh and tasty recipe suitable for the summer season that finally seems to approach.

This recipe differs from the usual cheesecake thanks to the addition of lemon peel of pears.

Let’s start:


Ingredients for 4 people: Pear 500 g – Ricotta cheese 200 g – Greek yogurt 0% fat 200 g – Digestive biscuit 150 g – Butter 50 g – Icing sugar 40 g – Lemon juice 30 g – Lemon peel q.b. – Cane sugar 10 g – Lime q.b. – gelatin 10 g (or agar agar)


In a saucepan, melt the butter in a bain-marie.

In a mixer, chop the digestive biscuits and mix in a bowl with melted butter and granulated sugar.
Pour into a cake tin (about 22 cm in size) or into a hinged mould. Take care to cover the bottom with baking paper.

With the help of a spoon, give compactness to the base and then put it to cool in the refrigerator.

Now prepare the cream that will be the filling that we will put on this base.
In a bowl mix the Ricotta with the Greek yogurt and icing sugar. Add the juice and the grated zest of the lemons and stir.

Soften the jelly in cold water; then squeeze and melt very low heat in a saucepan, (if you use agar agar follow the instructions on the package). Now add it to the cream you are preparing.

Take the biscuit base from the fridge and place the cream on top. Try to level with a spatula and put again to firm in the fridge for about 4 hours.

When this time has passed, bake the cake from the pan and cut some squares that will be a single portion.
Decorate each piece of cheesecake with a slice of lime and serve with the chopped pears after immerging them in lemon juice.

Enjoy your meal!

original recipe:


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