Mini Cheesecake with Bio Fit crackers

FOR THE BASE

• 4 packs of BioFit IoBoscoVivo crackers
• 80g of hydrogenated fat-free vegetable margarine

FOR THE GELÈE

• 125g of datterino cherry tomatoes
• 1 clove of garlic
• Salt and oil to taste
• 7g of agar agar

FOR THE STUFFING

• 500g of ricotta (without adding cream)
• Salt and oil to taste
• 4g of agar agar

FOR COVERAGE

• A handful of basil leaves
• The zest of 1 lime
• The juice and pulp of 1 and a half limes

First, crush the BioFit – IoBoscoVivo crackers into powder with the help of a kitchen mixer. Meanwhile, melt the vegetable margarine in a saucepan or directly in the microwave and add it directly to the crushed crackers. Fill the pastry cups with a first layer of this mixture and leave to rest in the fridge for 30 minutes.

We prepare the jelly by first sautéing the cherry tomatoes in the pan together with a clove of garlic and a drizzle of EVO oil, then we add the agar agar previously dissolved in half a glass of hot water. Spread on the cracker base and place in the fridge to rest for 15 minutes.

It's cream time! Simply dissolve the ricotta with the help of a fork and season it with a pinch of salt, a drizzle of EVO oil and the addition of the agar agar, once again previously dissolved with a little hot water (or milk). Pour it into our pasta cups and put everything back in the fridge to rest for another 20 minutes.

We conclude with the topping, placing the basil, lime juice and zest, salt and a generous quantity of EVO oil in a high-sided glass. When we go to compose the cheesecake, remember to also add a little lime pulp which will give that acidic touch to our dish.