Cherry Cheesecake

I will be pleased to guide you in preparing a delicious cherry cheesecake with an Italian twist. We will opt for a no-bake version, fresh and ideal for hot days.

Ingredients

• 250g of dry biscuits (such as Digestive or butter biscuits)
• 100g of melted butter
• 500g of spreadable cheese (such as Philadelphia)
• 100g of powdered sugar
• 1 teaspoon of vanilla extract
• 200ml of whipping cream
• 300g of fresh or preserved cherries
• Juice of 1/2 lemon
• 2 sheets of gelatin (or a teaspoon of agar-agar if you prefer a vegetable alternative)
• A few whole cherries for decoration

Preparation

1. Begin by finely chopping the biscuits until you get a consistency similar to that of breadcrumbs. Mix them with the melted butter to obtain a homogeneous mixture.
2. Press the biscuit mixture into the bottom of a springform pan (about 22-24 cm in diameter) previously lined with parchment paper, creating a compact base. Place in the refrigerator to firm up for at least 30 minutes.
3. For the cream, soak the gelatin in cold water for 10 minutes. Meanwhile, in a bowl, combine the spreadable cheese, powdered sugar, and vanilla extract, mixing until smooth and without lumps.
4. Slightly heat the lemon juice in a saucepan, squeeze the gelatin, and dissolve it in the hot lemon. Once dissolved, quickly incorporate it into the cheese and sugar mixture.
5. Whip the cream until it is firm and gently fold it into the cheese mixture, trying not to deflate it.
6. Pour the obtained cream over the biscuit base in the refrigerator and let it rest for at least 4 hours, better if overnight.
7. For the cherry topping, pit and halve the cherries, placing them in a saucepan with some sugar (adjust according to the sweetness of the cherries and your taste) and a tablespoon of water. Cook over low heat until the cherries have slightly softened and the mixture has reached a consistency similar to a compote.
8. Let the compote cool and then spread it over the cheesecake. Decorate with a few whole cherries.

Cool in the refrigerator before serving. The cake will be easier to cut and eat if well set.

Curiosity

Cheesecake is a dessert that is loved in many cultures, but its cold no-bake version is particularly appreciated during summer for its freshness and lightness, although it remains a rather rich dessert.

If you prefer an alcoholic touch, you might consider adding a bit of Amaretto di Saronno to the cherry compote for an even more intriguing and typically Italian flavor.