How to make
The cake tin (24 cm) is covered with baking paper and the walls are smeared with butter.
Put the biscuits, pistachios and melted butter in the blender bowl. Blend until moist crushed biscuits are obtained.
Pour the mixture into the cake tin and press it down with the bottom of a glass to obtain a stable base. For the cream, the ricotta and mascarpone are mixed well with the powdered sugar and vanilla.
Add the cherries (cut into quarters), the chopped dark chocolate and the gelatin melted in a water bath.
Pour the mixture over the biscuit base. The dessert is stored in the refrigerator to set. The products for the chocolate glaze are put in a saucepan. Heat it over medium heat and stir until a smooth mixture is obtained.
The glaze is cooled for 10-15 minutes and half of it is poured on the cream cheese, by smoothing it out. Put it in the refrigerator to set.
Remove the cheesecake from the cake tin and pour over the remaining glaze, which has been preheated to liquefy.
The cake is decorated with whole cherries and chopped pistachios, if desired. It is then left to cool and it's ready to be served.
