- 45 min
Cheesecake with Apricots and Nonno Nanni Robiola
4 packages Nonno Nanni Robiola
150 g sugar
grated zest on one organic lemon
125 g digestive biscuits
one tablespoon cane sugar
100 g butter or 4-5 tablespoons coconut oil
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Preheat the oven to 160°C. Purée the biscuits with the cane sugar into a powder. Add the melted butter or coconut oil (the coconut oil is solide at room temperature) and mix well with a spoon. Fill a tart pan with paper baking cups: distribute the mixture into the cups and flatten the bottoms with a spoon. In a large bowl, whip the Nonno Nanni Robiola with the sugar, grated lemon zest, egg and a pinch of salt. Spoon the cheese mixture onto the biscuit crusts and bake the mini cheesecakes for about 22-25 minutes. Meanwhile, slice the apricots. Remove from the oven, let the cheesecakes cool, cover with plastic wrap and chill in the refrigerator for at least 4 hours. Before serving, garnish with the fruit and a mint leaf.