CHEESECAKE WITH FRESH RICOTTA

Are you looking for a creamy, fluffy and tasty cheesecake? Hear you go. I have made it exclusively for you. you couldn’t ask for more.The additional taste of the black cherry syrup is going to make it dreamy, decadent, nonstop bliss.

I always prefer to use the fresh ricotta cheese because it really makes a difference. you can taste the freshness and it is palatable.I also enjoy the sweet smell of the entire house when I bake cheesecake. When you take one bite with all the layers, the juicy bitter black cherry syrup, the creamy ricotta cheese and the buttery biscuit it is a dream cheese come true. Trust me.

Ingredients

• 300g (3 cups) gram crackers biscuit
• 150g(2/3 cup) butter
• 4 eggs separated
• 5 table spoon sugar
• 1 teaspoon vanilla
• 1 teaspoon corn starch
• 600g(4 and 1/2 cups) fresh(If possible Italian) ricotta cheese
• 200ml(1 cup) heavy cream

Garnish

• Black cherry syrup

Procedure

1. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper.
2. Heat your oven to 150C/302F
3. Now we will have to make the crust. put the biscuits in a blender and crumble it well( It doesn’t have to be fine )
4. In the mean while melt the butter
5. In a bowl add the crumbled biscuit and the butter. Mix well and spread it in the baking tin. Level and press it. Then put it in the fridge for 30min – 40min
6. Now let us do the delicious cream. Beat the yolk and the sugar with an electric mixer until creamy
7. Add the vanilla and the corn starch mix again
8. Then add the ricotta cheese, using the electric mixer, blend till homogeneous
9. Mount the egg white, with a pinch of salt, until stiff and add in the mixture using spatula
10. Now  pour the heavy cream right in to the mixture and first mix well with spatula and then mix again with an electric mixer until it is well blended
11. The crust must be ready by now. Take it out of the fridge and pour the cream in the crust, level it well and bake it for 45min – 50 min
12. When you take it out of the oven, it has to be a little bit giggly and golden brown on top. Let it cool for 30min. then put it in a fridge from an hour to over night.
13. Garnish with  black cherry sauce. ENJOY.

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