Preparation time is 30minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
- 75grams butter
- 200grams digestive biscuits, crushed
- 250grams ricotta cheese
- 75grams golden caster sugar
- 4 lemons, zest and juice
- 2/3 cup double cream
- 11grams sachet powdered gelatine
- 400grams black cherries
Nutrition per serving
2180kJ / 522Cal
2180 Kilojoules or 522 Calories
25% of daily energy intake*
Protein
9.1grams
Fat
31.7grams
Carbs
47.8grams
Sugars
32.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Grease and line the cake tin. Melt the butter in a pan, add the biscuits, and stir until well coated. Transfer the mixture to the tin, pressing it down firmly with the back of a spoon so that it is level.
Step 2 of 4
Mix the ricotta cheese, sugar, and lemon zest together in a bowl. Put the cream in a bowl and whip lightly with a hand whisk until it forms soft peaks. Add to the ricotta mixture and beat with a wooden spoon until well combined.
Step 3 of 4
Mix the lemon juice and gelatine in a small heatproof bowl, then sit the bowl over a pan of simmering water and stir until the gelatine dissolves. Add to the ricotta mixture and stir well. Pour the mixture on top of the biscuits, spreading it out evenly. Place in the refrigerator for a couple of hours or until set and firm.
Step 4 of 4
Meanwhile, drain the cherries, pouring the juice into a pan. Bring the juice to the boil, then allow to simmer for 10 minutes, or until the juice has reduced by three-quarters. Leave to cool, then pile the cherries on top of the cheesecake, spoon over the sauce, and serve.
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