30 minutes
Cooking time
Doses for 
1 person


For the crust

  • 150 g dry biscuits (as Digestive)
  • 80 g butter

For the filling

  • 600 g Ricotta Morbidosa
  • 5 tablespoons icing sugar
  • 130 ml fresh cream
  • 100 g berries
  • 1 spoon sugar
  • 15 g isinglass
  • vanilla extract


Prepare the biscuit base. Crush the biscuits and
put crumbs into a bowl, then add the melted butter
and mix well. Line the bottom of a 22 cm diameter
springform pan with baking paper or grease it with
butter. Pour the mixture into the springform pan and
press well with the back of a spoon until firm and
flat. Chill crust in refrigerator for at least half an
hour. Meanwhile prepare the filling. In a medium
bowl whisk Ricotta Morbidosa, half of the cream, the
vanilla extract and the icing sugar. Put the isinglass
to soften in cold water, then squeeze it.
In a saucepan heat the rest of the fresh cream, then
add the isinglass , cook until melted and finally
blend with the Ricotta cream. Now pour the cream
on the cold biscuit base and smooth the top, then
refrigerate until the filling is firm for several hours or
Next prepare a berry jam. Put the berries and sugar
into a pan over low heat and simmer for a few
minutes, then let chill. When the cheese cake is
ready, remove the sides of the springform pan and
cover the cake with the jam. Top with some fresh
berries and serve very cold.

What is needed

some bowls
springform pan
food processor
baking paper