Ricotta cheesecake and heart of cherries

This morning, when I got up, the sun made me happy. The day looks beautiful and count on me, I’m going to enjoy it!
And, it’s not because I accidentally deleted the photos of the recipe that I had planned today that I will worry. So, we forget the lemon and the meringue. It will be for next time.
The recipe of the day will therefore be a cheesecake!

This one is a little different of those that I have presented to you so far, as it is not based in Philadelphia. Those who don’t like the latter will be delighted. It is with ricotta, which gives it a lot of sweetness. This is a recipe that I improvised one evening with what I had on hand.
I simply added a small garnish made from morello cherry jam. It’s the surprise when you cut. And it’s delicious!

Ricotta cheesecake and heart of cherries:

500g ricotta
200g of Mother Poulard shortbread

75g butter
225 g full cream
3 sheets of gelatin
1 jar of morello cherry jam

Start by placing the ricotta in a sieve to let the liquid drain out. Leave it for a few hours.

Preheat the oven to 180°C.

Mix the biscuits and the butter. It is not necessary to have a very fine powder.
Place an 18/20 cm circle on a baking sheet.
Spread the biscuits and tamp.

Cook for about 12 minutes.

Once out of the oven, press down again.
Let cool completely.

Soak the gelatin in cold water.

Mix the ricotta (about 450 g) and the sugar.
Whip 200 g of very cold whipped cream.
Heat the rest of the cream and add the well-drained gelatin.

Add the melted gelatin to the ricotta. To mix together.
Add the whipped cream, delicately, with a spatula.

Place the biscuit on a serving platter.
Put a sheet of rhodoïd all around the circle to facilitate the unmolding.
Pour in half the ricotta.
Put the jam in the center, then cover well with the remaining ricotta.

Reserve overnight in the fridge.

To finish: I advise you to remove the rhodoïd and cut this cheesecake at the last moment, because afterwards the jam tends to run a little. It’s less beautiful.

Good news! You can win a collector’s box of Mother Poulard shortbread by participating in contests on my Facebook page (here) and/or on my Instagram (here).
Hurry up to try your luck!

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