No-Bake Chocolate Ricotta Cheesecake Recipe

Prepare the base: Place 4 circles of 8 cm in diameter on a tray lined with parchment paper. Melt the butter over very low heat in a small saucepan. Blend or crush the cookies to obtain a coarse powder. Mix the cookie crumbs with the melted butter, then press this mixture firmly into the bottom of the circles to a thickness of about 1 cm. Place in the freezer.

Prepare the cream: Separate the egg white from the yolk. In a mixing bowl, whisk the ricotta with the egg yolk and honey. Break the chocolate and melt it in a double boiler. Add it to the ricotta mixture while continuing to whisk. Dissolve the agar-agar in the milk and then heat it gently. Once it reaches a boil, let it cook for 30 seconds. Pour it into the chocolate mixture and mix. Whip the egg white until stiff peaks form and gently fold it into the preparation: the cream should be neither too liquid nor too thick. Pour into circles over the biscuit base, cover with plastic wrap, and refrigerate overnight (for at least 10 to 12 hours).

To finish, plating and decoration: Remove the cakes from their molds (using a knife blade dipped in water). Place them on serving plates. Finely chop the pistachios. Decorate each dessert with small chocolate eggs, the pistachios, and a little spread (slightly warmed and then poured into a piping bag in my case). Refrigerate until serving.