Cheesecake Ricotta and Amarena (Sour Cherries)
Category: Desserts
Servings: 1 (Yield: 1 whole cheesecake)
This decadent cheesecake is a perfect marriage of rich, creamy ricotta and tart amarena cherries. It begins with a crispy chocolate biscuit crust that adds an extra layer of flavor to the smooth, indulgent filling. A touch of vanilla, the sweetness of condensed milk, and the tang of fresh cream bring the cake to a perfect finish, with a glossy chocolate ganache topping that enhances both the look and taste.
Ingredients
For the Biscuit Base:
| Ingredient | Quantity |
|---|---|
| Chocolate biscuits (biscuits secchi al cioccolato) | 150g |
| Dark chocolate (cioccolato fondente) | 80g |
| Butter (burro) | 50g |
| Brown sugar (zucchero di canna) | 35g |
For the Cheesecake Filling:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (ricotta vaccina) | 600g |
| Amarena cherries in syrup (amarene sciroppate) | 180g |
| Heavy cream (panna fresca liquida) | 100ml |
| Condensed milk (latte condensato) | 50g |
| Sugar (zucchero) | 50g |
| Cornstarch (amido di mais, maizena) | 20g |
| Eggs (uova) | 2 |
| Vanilla pod (baccello di vaniglia) | 1 |
For the Chocolate Ganache:
| Ingredient | Quantity |
|---|---|
| Heavy cream (panna fresca liquida) | 125g |
| Dark chocolate (cioccolato fondente) | 125g |
| Butter (burro) | 15g |
To Finish:
| Ingredient | Quantity |
|---|---|
| Amarena cherries in syrup (amarene sciroppate) | As desired (for decoration) |
Instructions
Step 1: Prepare the Biscuit Base
- Crush the Biscuits: Using a food processor, finely crush the chocolate biscuits.
- Melt the Chocolate: Melt the dark chocolate and butter together in a saucepan or microwave, stirring until smooth.
- Combine: In a mixing bowl, combine the crushed biscuits and brown sugar. Pour in the melted chocolate-butter mixture and stir until well incorporated.
- Assemble the Base: Line a 24 cm round springform pan with parchment paper. Press the biscuit mixture into the bottom of the pan to form a compact base. Freeze for 30 minutes or refrigerate for 1 hour to set.
Step 2: Prepare the Cheesecake Filling
- Mix the Eggs and Sugar: In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and fluffy. Scrape the seeds from the vanilla pod into the mixture and stir to combine.
- Prepare the Ricotta: Sift the ricotta cheese through a fine mesh sieve to remove any lumps, creating a smooth texture.
- Combine the Ingredients: Add the ricotta to the egg-sugar mixture and stir well. Sift the cornstarch into the mixture to ensure no clumps form.
- Add the Liquids: Pour in the heavy cream and condensed milk, mixing until everything is well combined.
Step 3: Assemble and Bake the Cheesecake
- Prepare the Amarena Cherries: Drain the amarena cherries, reserving 50ml of the syrup for later. Arrange whole cherries in a spiral pattern on top of the chilled biscuit base.
- Pour the Filling: Carefully pour the ricotta filling into the prepared base with cherries. Smooth the top with a spatula.
- Bake: Preheat the oven to 180°C (350°F) for conventional ovens or 160°C (320°F) for fan-assisted ovens. Bake for 30 minutes, then reduce the temperature to 160°C (320°F) and bake for an additional 30 minutes. If using a fan oven, reduce the temperature to 140°C (280°F) and bake for 20 minutes. The cheesecake should be firm but slightly wobbly in the center.
- Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar. Once cool, remove from the oven and allow it to reach room temperature. Chill in the fridge for at least 3 hours before serving.
Step 4: Prepare the Ganache
- Heat the Cream: In a small saucepan, heat the heavy cream and butter until the butter melts and the cream begins to simmer.
- Make the Ganache: Pour the hot cream over the chopped dark chocolate. Stir gently until smooth and glossy.
- Chill the Ganache: Place the bowl in a larger bowl of ice (a technique called “chilling in an ice bath”) to help thicken the ganache. Once thickened, beat the ganache with a hand mixer until it forms soft peaks.
Step 5: Decorate the Cheesecake
- Ganache Topping: Once the cheesecake has cooled and chilled, use a spoon or piping bag to top the cheesecake with dollops of the whipped ganache.
- Garnish: Decorate the top with additional amarena cherries for a visually striking effect and a burst of flavor.
Step 6: Serve
- Chill: Let the cheesecake set in the fridge for another hour to ensure the ganache and cherries are perfectly placed.
- Slice and Serve: Slice the cheesecake and serve cold. Enjoy the velvety smooth texture and the burst of tangy cherry and rich chocolate ganache.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 520 kcal |
| Protein | 8g |
| Carbohydrates | 50g |
| Fat | 32g |
| Saturated Fat | 18g |
| Sugar | 35g |
| Fiber | 2g |
| Sodium | 50mg |
This cheesecake combines indulgence with elegance, and it’s perfect for a special occasion or simply to satisfy a sweet craving. The creamy ricotta filling, combined with the slightly tangy amarena cherries, creates a unique flavor that will leave your guests craving more. The rich chocolate ganache on top adds a luxurious finish, making each bite an experience in itself.
Enjoy your Cheesecake Ricotta and Amarena!
