Gelotta with lemon - Masseria Cinque Santi | Salento product

Gelotta with lemon - Masseria Cinque Santi | Salento product

It is a Salento product based on ricotta enriched with lemon fruits.

Cheesecake with “lemon gelotta” from masseria cinque santi

   
Ingredients for the base
180 g of Digestive-type shortbread biscuits
90 g of butter melted

For the cream
500 g of cow ricotta
130 g of icing sugar

peel of an untreated lemon
< br />For the covering
GELOTTA with “Cinque Santi” lemon

For the decoration
Caramelised lemon slices
A sprig of mint
Prepare the base:
Finely chop the biscuits and mix them with the previously melted butter. Place a 20 cm diameter steel ring, or the edge of a springform pan, on the serving plate lined with parchment paper. Pour the mixture and with the help of a spoon distribute it evenly over the bottom. Transfer to the fridge for about 30 minutes.
Prepare the cream:
Blend the icing sugar with the lemon peel. Gently add the sifted ricotta and place in the refrigerator for at least 3 hours.
Proceed with the topping:
Spread Masseria Cinque Santi's "GELOTTA all'Lemon" on the cold cheesecake and place the mold in the refrigerator for another 2 hours. /3 hours.
Before serving:
Remove the mold, the parchment paper and arrange it on a plate
Decorate:
Place a sprig of mint leaves in the center of the cheesecake, and caramelized lemon slices