No-bake ricotta and blackcurrant cheesecake

Name: No-bake ricotta and blackcurrant cheesecake
Ingredients: 200 g biscuits; 120 g butter; 500 g ricotta; 500 g whipping cream; 4 tbsp sugar; 1 tsp vanilla essence; 4 gelatin sheets; 250 ml cold water for soaking the gelatin; 30 ml milk; 500 g blackcurrants

Dessert - No-bake ricotta and blackcurrant cheesecake by Saveta B. - Recipia

No-bake ricotta and blackcurrant cheesecake sets in the fridge, with no baking. The cream made with whipping cream and ricotta is smooth and airy, while the blackcurrants sit in layers between it and the buttery biscuit base, with tart fruit in every slice and a firm base. I serve it cold, cut into narrow slices, so you can see the alternating layers of cream and fruit. Preparation: 25 minutes. Cooking: 2 minutes. Resting: 3-4 hours. Total time: 3 hours and 27 minutes-4 hours and 27 minutes. Serves: 10. Approximately 470 kcal and 9 g protein per serving.

Ingredients

For the base

200 g biscuits
120 g butter

For the cream

500 g ricotta
500 g whipping cream
4 tbsp sugar
1 tsp vanilla essence
4 gelatin sheets
250 ml cold water for soaking the gelatin
30 ml milk
500 g blackcurrants

Preparation

1. Put the biscuits and butter in a food processor and blend until the biscuits are finely crushed. Press the mixture into a cake tin and refrigerate it while you prepare the cream. 2. Beat the cream until it holds its shape. In a separate bowl, mix the ricotta with the sugar and vanilla essence until the sugar dissolves. 3. Soak the gelatin sheets in 250 ml cold water, then drain them. Heat the milk in a small saucepan until it comes to a boil, about 2 minutes; turn off the heat and dissolve the gelatin in the hot milk. 4. Pour the milk and gelatin over the ricotta and mix. Fold the ricotta mixture gently into the whipped cream. 5. Take the base out of the fridge. Add a layer of blackcurrants, then cream, and keep alternating the layers until you have used all the cream. Decorate with a few blackcurrants. 6. Refrigerate the cheesecake for 3-4 hours, until the cream sets.

Notes

Serve it with black coffee; the cold slice holds its shape well, and the coffee doesn't overpower the tart taste of the blackcurrants. Covered, it keeps in the fridge for up to 3 days, and the base gradually softens. You can replace the blackcurrants with the same amount of blueberries; the biscuits contain gluten, and the ricotta, whipping cream and butter contain dairy. If the ricotta is watery, leave it to drain in a sieve; if it is very grainy, pass it through a sieve before using. Thaw frozen blackcurrants completely and drain them well so they don't release juice between the layers. Chilling is the part many people rush; the cream needs the full 3-4 hours so the slices hold together well on the plate. Like a classic biscuit-and-cream cake, it is cut into slices, but here the blackcurrants stay whole rather than being mixed into a smooth cream.