Cheesecake with Cherries
by Editorial Staff
Recipe for cheesecake with cherries – a delicious dessert that does not require baking or special tricks in preparation. The base of this no-baked curd cheesecake with cherries is cookies. For easier crumbling, place the cookies in a plastic bag and crush them with a rolling pin.
Servings: 6
Ingredients
- Butter – 6 tbsp (about 90 g)
- Digestive cookies (wholemeal flour), crumbled – 200 g
- Ricotta cheese – 450 g
- Sugar – 6 tbsp
- Grated zest and juice of 4 lemons
- Fat cream, for whipping – 150 ml
- Gelatin – 3 ½ teaspoon.
- Canned cherries (in syrup) – 400 g
Directions
- Lubricate the mold and cover it with parchment. Melt the butter in a saucepan, add the cookie crumbs and stir. Spread the mixture evenly into the mold, pressing down lightly with a spoon.
- Combine ricotta, sugar, and lemon zest. Whip the cream with a mixer, add to the cheese mass and mix well with a wooden spoon.
- Combine lemon juice with gelatin. Heat in a water bath until the gelatin dissolves. Add to the creamy cheese mass and mix well. Pour into a cookie cutter and flatten. Place in refrigerator for at least 2 hours.
- For the sauce, pour the cherry juice into a saucepan, bring to a boil, and simmer over low heat for about 10 minutes, or until the liquid has been reduced by three quarters. Cool it down. Top the cherries on top of the cheesecake, top with the syrup, and enjoy your homemade cherry cheesecake!
Bon Appetit!
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