Ingredients : 6 tbsp butter 1 x 7 oz (200g) package digestive or sweetmeal biscuits, crushed 1 lb (450g) whole milk ricotta cheese 6 tbsp granulated sugar grated zest and juice of 4 lemons ⅔ cup (142ml) heavy whipping cream 3½ tsp unflavored gelatin 1 x 12–14 oz (400g) can pitted dark sweet Bing cherries in syrup, or pitted dark tart cherries in light syrup
Prepare Time : 30 Mins, SERVES : 6 Special equipment: 8 in (20cm) round springform cake pan, electric mixer
Directions : 1. Grease and line the cake pan with parchment paper. Melt the butter in a saucepan, add the biscuits, and stir until moistened. Transfer the mixture to the pan, pressing it down with the back of a spoon so it’s level. 2. Mix the ricotta, sugar, and lemon zest together in a bowl. Put the cream in a bowl and beat lightly with an electric mixer until soft peaks form. Add to the ricotta mixture and beat with a wooden spoon until well-combined. 3. Combine the lemon juice and gelatin in a small heatproof bowl, then place the bowl over a pan of simmering water and stir until the gelatin dissolves. Add to the ricotta mixture and fold in well. Pour the mixture on top of the crust, spreading it out evenly. Refrigerate for 2 hours or until set and firm. 4. Meanwhile, make the sauce.Drain the cherries,pouring the juice into a saucepan. Bring it to a boil, then allow to bubble for 10 minutes or until the juices have reduced by three-quarters.Leave to cool. Pile the cherries on top of the cheesecake, spoon on the sauce, and serve. Notes : To crush the biscuits, put them in a plastic bag and smash with a rolling pin.
