How to make
Crush the biscuits and mix with the melted butter. Pour the mixture into a 10.2″ (26 cm) ring mold, level it out with a spoon, in order to create a biscuit base.
Leave it to cool in the refrigerator, until the white mixture is prepared.
Beat the ricotta, chilled cream and condensed milk until smooth. Add the gelatin, prepared according to the instructions on the package, to the cream. Spread the mixture over the biscuit base and level it out.
Prepare the cherry layer by placing all the products in a saucepan and cooking over medium heat for a few minutes until the mixture thickens.
Remove from the heat, add the gelatin and mix. Let the mixture cool slightly and pour it over the cherry cheesecake.
If desired, decorate the ricotta and cherry cheesecake with sliced almonds and mint leaves!
If this Ricotta and Cherry Cheesecake made you drool, also find out how to make the perfect baked cheesecake or try our cheesecake in cups.
