Ricotta, yoghurt, lime and cherry cheesecake

Published on 14 September 2015

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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 CAKE
BASE
200 g plain biscuits, such as Oro Saiwa
80 g butter
FILLING
300 g ricotta
120 g icing or extra-fine granulated sugar
1 lime
200 ml whipping cream
125 g plain yoghurt
8 g gelatine
DECORATION
25/30 cherries
I microwave butter in a bowl to melt.

I finely crush biscuits.

I mix with butter.

I place a 20 cm ring on parchment on a tray, press in mixture and refrigerate.

I mix sieved ricotta and yoghurt in a bowl.

I add sugar.

I grate lime zest.

I squeeze in juice and mix well.

Meanwhile, I soak gelatine in cold water for about 10 minutes.

I squeeze and dissolve in two tablespoons of the measured cream.

I gradually pour into ricotta, stirring vigorously to avoid lumps.

I softly whip cream electrically in a very cold container, keeping glossy rather than stiff.

I gently fold into ricotta upwards from the bottom.

I fill the chilled ring with mixture.

I level with a spatula.

I decorate with halved, stoned cherries, optionally brushing with neutral glaze.

I refrigerate several hours before eating.

Original source: https://incucinaconlilly.com/2015/09/14/cheesecake-ricotta-yogurt-lime-e-ciliegie/

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