4 slices of wholemeal or moist rye bread
1 sheet of isinglass
50 ml of fresh cream
75g of spicy gorgonzola
100g of ricotta
50g of mascarpone
Chives to taste
Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Bianca
With the pastry cutter, cut out the wholemeal bread giving it the shape of the 4 molds you want to use. Line the bottom of the molds with the bread.
Soak the isinglass in plenty of cold water for about 10 minutes.
Mix the ricotta, mascarpone and gorgonzola with the whisk.
Heat the cream in a saucepan and add the squeezed isinglass. Once the jelly has completely dissolved, add it to the cheese mixture and mix. Add salt and pepper.
Then pour the mixture into the molds with the bread on the base. Gently tap on the work surface to smooth the surface and let out any air bubbles. Place the molds in the refrigerator for 3 or 4 hours.
Wash and cut the pears into thin slices and complete the cheesecake with pears, chives and Balsamic Vinegar of Modena - Mazzetti l'Originale - Etichetta Bianca.