- Butter - 100 Grams
- Shortbread cookies or coarse grinders - 200 Grams
- Ricotta cheese - 450 Grams
- Sugar - 6 Art. spoons
- Lemon, zest and lemon juice - 4 pieces
- Cream fatty - 150 Milliliters
- Gelatin - 3.5 teaspoons
- Cherries canned (in syrup) - 400 Grams
1. Prepare the cheesecake. To do this, it should be smeared with melted butter or covered with parchment paper. Using a rolling pin, crush the cookies in small crumbs and mix with the melted butter. Blend the mixture into a mold, crush it with hands and make small sides. 2. Beat cream in the mixer. Add ricotta, sugar and lemon zest to them. Mix thoroughly with a wooden spoon. 3. Pour gelatin into the lemon juice and heat on a water bath, stirring constantly. Gelatine should completely dissolve in the juice. Pour the finished gelatin into the cheese mass and mix. Ready mixture to pour into the form with biscuits, smooth and put in the refrigerator for several hours. 4. Pour the cherry juice into a separate bowl and boil it on low heat until the juice is reduced to three times. Cool the juice. On the finished cheesecake put the canned cherries, pour the syrup.
Servings: 4-6