No-bake sour cherry cheesecake

Name: No-bake sour cherry cheesecake
Ingredients: 250 g biscuits; 100 g butter; 400 g sour cherries; 50 g sugar; 5 ml vanilla extract; 500 g ricotta; 50 g sugar; 6 gelatin sheets; 500 ml cold water; 30 ml milk; 400 ml whipping cream

Dessert - No-bake sour cherry cheesecake by Zenobia M. - Recipia

No-bake sour cherry cheesecake sets with gelatin sheets dissolved in warm milk, while the biscuit base firms up in the fridge. Ricotta and whipping cream make an airy filling, arranged in two layers, one plain and one with sour cherry purée; a few whole cherries go on top, and once chilled, it slices cleanly. I cut it into narrow slices and serve it cold. Prep: 25 minutes. Cook: 10 minutes. Rest: 3 hours and 50 minutes. Total time: 4 hours and 25 minutes. Serves: 10. Approximately 460 kcal and 9 g protein per serving.

Ingredients

For the base

250 g biscuits
100 g butter

For the sour cherries

400 g sour cherries
50 g sugar
5 ml vanilla extract

For the cream

500 g ricotta
50 g sugar
6 gelatin sheets
500 ml cold water
30 ml milk
400 ml whipping cream

Preparation

1. Crush the biscuits in a food processor, add the softened butter and mix until combined. Press the mixture into a 22 cm springform pan, then refrigerate for 20 minutes. 2. Set aside 8 whole sour cherries for decoration and pit the rest. Put them in a small saucepan with 50 g sugar and the vanilla extract, then simmer over low heat for 8 minutes, until softened. Purée with a blender and leave the purée to cool for 20 minutes. 3. Mix the ricotta with 50 g sugar for 2 minutes, until smoother. 4. Soak the gelatin sheets in 500 ml cold water for 10 minutes, then squeeze them out. Heat the milk for 2 minutes, until hot but not boiling, and stir in the gelatin until dissolved. Pour the mixture over the ricotta and briefly mix. 5. Whip the cream for 3 minutes, until it holds on the whisk, then fold it into the ricotta mixture. Divide the mixture into two equal portions and stir the sour cherry purée into one of them. 6. Spread the plain cream over the chilled base, then spread the sour cherry cream on top. Decorate with the 8 reserved cherries and refrigerate for 3 hours, until set.

Notes

Keep covered in the fridge for up to 3 days, or make it a day ahead. For a gluten-free version, use certified gluten-free biscuits; the dessert still contains dairy. If serving a larger group, I prefer to divide the mixture between two shallow pans, keeping the same layers. Serve it with unsweetened coffee, which lets the tart taste of the sour cherries come through. If the ricotta is watery, drain it in a fine-mesh sieve before mixing, or the cream may stay soft. Choose ripe but still firm sour cherries, and pit them before weighing. The sour cherry layer can stay softer if the purée is still watery; let it cool and settle before folding it in. An immersion blender makes a smooth purée, and a springform pan makes it easier to remove the slices.