Cherry Cheesecake

Name: Cherry Cheesecake
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 8
Ingredients: Digestive biscuits 6.3 oz; Butter ½ cup; Cow's milk ricotta cheese 3 cups; Cream cheese 1.1 cups; Powdered sugar 0.4 cup; Cherries (+ 50 g of syrup obtained from cooking) 20; Gelatin in sheets 2 tsp; Vanilla bean 1; Cherries (+ 300 g of syrup obtained from cooking) 1.7 lbs; Sugar granulated 1 cup; Lemon juice 4.7 tbsp; Lemon peel 1; Gelatin in sheets 0.4 oz

600

Calories per serving

Energy Kcal 600
Carbohydrates g 64.6
of which sugars g 52.3
Protein g 13
Fats g 32.2
of which saturated fat g 19.31
Fiber g 1.1
Cholesterol mg 126
Sodium mg 234

Difficulty: Average
Prep time: 50 min
Cook time: 20 min
Serving: 8 persone
Cost: High
Note plus the cooling time of the cake in the fridge, about 4 hours

PRESENTATION

All of us, at least once, have had the pleasure of tasting a cheesecake. Whether it's Nutella, nougat, chocolate, or strawberry, its unmistakable flavor always leaves us satisfied. This Made-in-USA dessert is indeed one of the most popular desserts at home and most requested at restaurants. In this recipe, we present the version with one of the quintessential late spring-summer fruits: cherries. Part of the juicy fruits are mixed with the ricotta and cream cheese-based cream; the rest will be used to create your picturesque cherry topping. Delicious, irresistible, refreshingly delightful, and perfect for a snack with friends, even as an summer birthday cake. You can prepare this delicacy out of season by using canned cherries, although in smaller quantities, as they are very sugary. So, what are you waiting for? Enchant your guests with cherry cheesecake. But first, warn them: after the first bite, it will be hard to stop. Taste to believe!

INGREDIENTS

600

Calories per serving

Ingredients for the base (for a 9-inch mold): Digestive biscuits 6.3 oz (180 g); Butter ½ cup (100 g)

for the cream: Cow's milk ricotta cheese 3 cups (750 g); Cream cheese 1.1 cups (250 g); Powdered sugar 0.4 cup (50 g); Cherries 20 - (+ 50 g of syrup obtained from cooking); Gelatin in sheets 2 tsp (10 g); Vanilla bean 1

for the topping: Cherries 1.7 lbs (780 g) - (+ 300 g of syrup obtained from cooking); Sugar 1 cup (200 g) - granulated; Lemon juice 4.7 tbsp (70 g); Lemon peel 1; Gelatin in sheets 0.4 oz (10 g)

Preparation

How to prepare Cherry Cheesecake

To make the cherry cheesecake, start by preparing the base: melt the butter over very low heat and let it cool. Place the biscuits in a food processor 1 and run the blades until finely ground into a fine powder; transfer the mixture to a bowl 2 and pour in the cooled butter 3. Mix everything together.

Pour the mixture into a 9-inch springform pan lined with parchment paper 4 and, using the back of a spoon, press the mixture firmly onto the bottom of the pan to form a compact and smooth base 5. Let the mixture rest in the freezer for at least half an hour so that the base becomes solid. Meanwhile, proceed with the topping preparation: wash and pit 2 lbs of cherries 6.

Set aside about twenty 7 which you can slice 8. Put the remaining cherries (approximately 1.7 lbs) in a saucepan and add the sugar 9.

Grate the zest of one lemon 10, mix 11, and pour in 1/3 cup of lemon juice 12.

Stir again and cook for about 10 minutes over medium heat 13, then drain the cherries and set them aside to cool, collecting the syrup obtained from cooking, which will be divided into two parts 14: 1/4 cup will go into the cream, 1 1/4 cups will be used for the final topping. Move on to the cream: sift the ricotta 15.

Add the cream cheese 16, then add the seeds from a vanilla bean and the powdered sugar 17 and mix to combine everything 18.

Soak 0.4 oz of gelatin sheets in a bowl with cold water for about 10 minutes. Meanwhile, heat 1/4 cup of syrup in a saucepan 20; when it is hot, turn off the heat and add the squeezed gelatin 20. Stir to dissolve completely and let it cool slightly before adding it to the cream cheese mixture 21.

Also add the 20 cherries set aside, sliced 22, and mix everything vigorously from top to bottom 23. Now take the compacted base, pour in the cream 24, and store the cheesecake in the fridge for at least 2 hours.

Soak another 0.4 oz of gelatin in cold water (as done previously) and meanwhile heat the remaining cherry syrup (1 1/4 cups) in a saucepan 25. Once hot, turn off the heat and add the squeezed gelatin 26, stirring thoroughly to dissolve it completely 27.

Once the mixture has cooled, pour it over the cooked cherries 28, stir and pour everything over the now set cheesecake 29. Use a spatula to distribute the cherries evenly on the surface, then refrigerate for about 2-3 hours before enjoying your cherry cheesecake 30!

How to store

You can store the cherry cheesecake in the refrigerator for 2-3 days covered with plastic wrap. You can freeze it, perhaps dividing it into portions, in suitable food containers. Thaw the cheesecake in the refrigerator when needed.