CHERRY CHEESECAKE WITH SYRUPED CHERRIES

Today, we offer you a delicious summer recipe, created by our Antonella

 

 

CHEESECAKE WITH CANDIED CHERRIES

 

•Base: 200g digestive biscuits

                              100g melted butter.

•For the cream: 250ml whipping cream

                              200g fresh spreadable cheese or mascarpone

                              80g powdered sugar

                              a few drops of lemon (or lemon essence)

                              9g gelatin sheets.

•For the cherry cream: 200g Giodà candied cherries, 60g sugar, 3g gelatin

 

Crush the biscuits and mix them with the melted butter. Then spread it in a springform pan, previously lined with parchment paper, and let it rest in the fridge for 30 minutes.

Put the cream in the fridge and whip it with a few drops of lemon. Mix the cheese with powdered sugar and add the gelatin (previously soaked in water and then melted in a saucepan). At this point, combine the two creams and, if you like, you can add some fruit or more lemon. Put it in the pan and return it to the fridge for another 30/40 minutes.

For the jelly that goes on top, take the Giodà candied cherries and melt them in a saucepan with a little water, sugar, and lemon. Use the same procedure with the gelatin (first soak and then melt it).

Wait for it to cool and put it in the pan... leave it in the fridge overnight