No-bake lemon cheesecake with sour cherry sauce
Published on 10 December 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR A 20 CM TIN
BASE
125 g plain biscuits, Oro Saiwa or Digestives
60 g butter
CREAM
250 g ricotta
250 g mascarpone
70 ml lemon juice
1 tin condensed milk, 397 g
6 g gelatine
TOPPING
1 jar sour cherry preserve, preferably homemade
Sour cherries in syrup
1 teaspoon cornflour
I crush biscuits and add melted butter.
I mix.
I line a tin with parchment and press biscuits evenly with a meat mallet, then refrigerate.
I soak gelatine in cold water for about 10 minutes.
I sieve ricotta.
I add mascarpone.
I electrically whisk briefly.
I whisk in condensed milk.
I warm lemon juice and dissolve squeezed gelatine.
I mix a tablespoon mascarpone cream into lemon until even.
I gently combine both mixtures.
I fill tin.
I level, cover and refrigerate at least 4 hours.
For sauce, I heat preserve. Mine is soft, so I dissolve a tablespoon cornflour in cold water and add.
I boil briefly and cool before covering cake, then take some sour cherries.
I decorate and refrigerate again.
I kept sauce soft; thicken with another teaspoon cornflour or half a gelatine leaf if preferred.
Creamy and delicious; vary preserve or use fresh berries.
BASE
125 g plain biscuits, Oro Saiwa or Digestives
60 g butter
CREAM
250 g ricotta
250 g mascarpone
70 ml lemon juice
1 tin condensed milk, 397 g
6 g gelatine
TOPPING
1 jar sour cherry preserve, preferably homemade
Sour cherries in syrup
1 teaspoon cornflour
I crush biscuits and add melted butter.
I mix.
I line a tin with parchment and press biscuits evenly with a meat mallet, then refrigerate.
I soak gelatine in cold water for about 10 minutes.
I sieve ricotta.
I add mascarpone.
I electrically whisk briefly.
I whisk in condensed milk.
I warm lemon juice and dissolve squeezed gelatine.
I mix a tablespoon mascarpone cream into lemon until even.
I gently combine both mixtures.
I fill tin.
I level, cover and refrigerate at least 4 hours.
For sauce, I heat preserve. Mine is soft, so I dissolve a tablespoon cornflour in cold water and add.
I boil briefly and cool before covering cake, then take some sour cherries.
I decorate and refrigerate again.
I kept sauce soft; thicken with another teaspoon cornflour or half a gelatine leaf if preferred.
Creamy and delicious; vary preserve or use fresh berries.Original source: https://incucinaconlilly.com/2016/12/10/cheesecake-al-limone-con-salsa-di-amarene-senza-cottura/
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