Individual Easy Cheesecake
cups of about 200 ml. in volume
For the cheesecake cream:
In a mixer bowl place ricotta, cream, sugar powder and vanilla and beat at high speed until you get a very firm and stable cream.
Transfer the cream to a piping bag (also possible with a spoon) and fill up the glasses. At the bottom of each glass put any topping you like.
Decorate with cookie crumble, chocolate or anything else and serve.
The cakes can be kept wrapped in the refrigerator for up to 3 days.
You can use any fruit you like - strawberries, berries, caramelized bananas, caramelized apples, and so on.
If desired, add a little cocoa powder to the cream and get a chocolatey variation.