Ricotta and Amarena Cheesecake

The ricotta and amarena cheesecake is a tasty variant of the classic American dessert, with an Italian twist provided by the fresh ricotta and the use of amarena cherries, which are syrup-soaked cherries typical of our local cuisine. Here is the recipe:

Ingredients

• 250 g of dry biscuits (such as Digestive or Oro Saiwa)
• 100 g of melted butter
• 500 g of ricotta cheese
• 200 ml of fresh cream
• 100 g of icing sugar
• 1 sachet of vanillin or the seeds from one vanilla pod
• 12 g of sheet gelatin (fish glue)
• Amarena cherries in syrup, to taste

Preparation

1. Start by finely grinding the dry biscuits and mixing them with the melted butter until you obtain a homogeneous mixture.
2. Line the bottom of a springform pan with parchment paper and press the biscuit mixture onto the bottom, forming a compact base. Allow it to harden in the refrigerator for about half an hour.
3. In the meantime, soften the sheet gelatin in cold water for 10 minutes.
4. In a large bowl, mix the ricotta with the icing sugar and vanillin (or vanilla seeds). Work the mixture until it is smooth and homogeneous.
5. Drain the gelatin, squeeze out any excess water and dissolve it in a saucepan with a couple of tablespoons of water, being careful not to let it boil.
6. Whip the fresh cream and gently fold it into the ricotta mixture.
7. Also add the dissolved gelatin and mix gently with movements from the bottom up so as not to deflate the cream.
8. Pour the ricotta and cream filling over the now-hardened biscuit base and level off the surface.
9. Let the cheesecake firm up in the refrigerator for at least 4 hours, but ideally overnight.
10. Before serving, decorate the top of the cheesecake with plentiful amarena cherries in syrup.

Fun Fact

The syrup-soaked amarena cherries are often associated with the town of Cantiano, in the province of Pesaro and Urbino, where they are cultivated and processed according to a traditional recipe.

I recommend pairing this cheesecake with a sweet and aromatic wine, like a Moscato d’Asti or a Passito di Pantelleria, to enhance the contrast between the creamy flavors of the dessert and the fizziness of the wine.