Ingredients

FOR THE CHEESECAKE BASE

• 200 g of Digestive or Oro Saiwa dry biscuits
• 80 g of butter
• 3 tablespoons of honey

FOR THE RICOTTA CREAM

• 350 g of cow ricotta
• 80g of plain yogurt or Greek yogurt
• 200 ml of fresh cream
• 80 g of icing sugar
• 1 vanilla pod (seeds)
• 6 gelatin sheets
• 3 tablespoons of milk

FOR THE CHERRY DECORATION

• 300 g of pitted cherries
• 130 g of sugar
• 2 tablespoons amaretto liqueur
• 1 tablespoon apple cider vinegar (optional)
• Prepare the ricotta cheesecake base  . Melt the butter in a saucepan. Break the biscuits with your hands and put them in a blender together with the honey. Pour in the hot melted butter and blend everything well.
• Line the base and sides of a 20 cm diameter springform pan with baking paper. Pour the biscuit powder into it and press it down well with the back of a spoon to form a 2/3 cm layer. Place the pan in the refrigerator to firm up for at least 30 minutes.
• Now move on to prepare the  ricotta cream  for the  cheesecake filling . Soak the gelatin sheets in cold water. In the meantime, sift the  ricotta  using a strainer or masher. Pour it into a large bowl together with the  yogurt , sugar, seeds from a vanilla bean and mix everything well with the whisks.Once the gelatine sheets have softened, squeeze them well, then put them in a saucepan with the milk. Melt them over low heat and add them to the cream prepared previously. Mix.
• Separately, whip the cream with a planetary mixer or with an electric whisk. Once whipped, add it to the mixture and mix gently so as not to deflate it. Remove the cake pan from the refrigerator and pour the ricotta and yogurt cheesecake cream into it   .  Level the surface, then let the  cheesecake rest  in the refrigerator for at least 4 – 5 hours or better yet, overnight.
• To prepare the garnish, place the  cherries  in a saucepan with the sugar and a small stick of cinnamon. Bring everything to a boil, add the amaretto liqueur and the apple cider vinegar. The latter will ensure that the cherry compote retains its bright color. Cook the cherry compote  until  the cooking liquid from the fruit has evaporated. Let it cool.
• Remove the  ricotta cheesecake from the refrigerator, remove the mold and place it on a plate. Garnish with the cherry  compote   and serve in slices.
• If you don’t like cherries you can use a different decoration with a seasonal fruit or with chocolate, maybe a ricotta and Nutella cheesecake. This is if you prefer a no-bake cheesecake recipe otherwise prepare the baked version.
• 1 cinnamon stick