Flow rate
Sweets
Duration
40 minutes
Difficulty
Easy
Ingredients
- 80 g Occelli® butter
- 150 g of shortbread biscuits
- 4 gelatin sheets
- 200 g of Robiola Occelli®
- 100 g of sugar
- 120 g of plain yogurt
- 50 ml of milk
- 200 g of cherries in syrup
- 125 g of fresh cream
Preparation
The cheesecake with Robiola Occelli® and cherries is a fresh and delicious cake, excellent to enjoy at practically any time: for breakfast or as a snack, as well as at the end of a meal (especially in the summer).
In this recipe we suggest using cherries in syrup to give an even more particular flavour to the filling, but if you prefer you can use fresh cherries, when they are in season.
Procedure
Melt the Occelli® butter in a saucepan over very low heat. Once melted, set aside to cool.
Meanwhile, crumble the shortbread biscuits quite finely. Then add the melted butter that has cooled down and mix well until you obtain a smooth mixture, which you will then place inside a cake tin lined with baking paper (if possible, it is better to use a springform pan). Create a compact layer, pressing and leveling the mixture well. Then place the cake tin in the refrigerator.
To prepare the filling, start by soaking the gelatine sheets in cold water for about ten minutes.
In the meantime, mix the Occelli® robiola with the sugar, mixing everything well until the mixture has reached a soft and creamy consistency. Now add the yogurt and mix.
Then heat the milk in a saucepan: when it is about to boil, turn off the heat and add the gelatine sheets after having squeezed them from the soaking water. Dissolve them well in the milk.
Then add the melted gelatin to the cheese mixture. Also add the cherries in syrup, after having cut them into large pieces.
Now all you have to do is whip the fresh cream well and add it to the robiola and cherry cream with delicate movements from the bottom upwards, to avoid deflating it.
Then transfer the mixture onto the biscuit and butter base, leveling it with the help of a spatula. Leave the cheesecake in the refrigerator for at least 4-5 hours before serving, so that it hardens well!
