Ingredients
FOR THE BASE
DRY BISCUITS
250 g (2 1/3 cups)
BUTTER
140 g (2/3 cup)
FOR THE FILLING
CREAM CHEESE
250 g (1 1/7 cups)
RICOTTA
250 g (1 1/7 cups)
FRESH CREAM
200 ml (3/4 cup)
SUGAR
130 g (2/3 cup)
MILK
45 ml (1/4 cup)
ISINGLASS
4 sheets
WATER
VANILLA EXTRACT
FOR DECORATING
DARK CHOCOLATE
200 g (1 1/4 cups)
How to make Cheesecake Bites
Step 1
Melt the butter in a bain-marie or in the microwave. While it cools down, process the biscuits in a food processor.

Step 2
Once they are finely crumbled, transfer in a bowl. Add the melted butter and mix thoroughly.

Step 3
Line a square cake mold (22cm x 22cm) with parchment paper and spread the mixture with a spoon to create the base for the cheesecake.

Step 4
Refrigerate for 10 minutes. In the meantime, get started on the topping. Leave the isinglass to soak in water for 10 minutes.

Step 5
Combine the cream cheese with the ricotta, the sugar and the vanilla extract in a bowl and mix well.

Step 6
Whip the cream and combine the hydrated isinglass with the milk, stirring until completely melted.

Step 7
Mix the cheese cream with the whipped cream and the milk and gelatin, blending until the mixture is uniform.

Step 8
Pour the mixture on the crunchy base in the mold and flatten it with a spatula. Let the cake cool in the refrigerator for 5 hours.

Step 9
Once cooled, cut the cake in squares.

Step 10
Melt the dark chocolate, let cool and then dip each cheesecake portion in it, on the soft side.

Step 11
Arrange the slices on a serving plate and let cool in the refrigerator for 1 hour, to solidify the chocolate. Your cheesecake bites are ready to be served!