Cold cherry and Robiola Occelli® cake

Melt the Occelli® butter in a saucepan. Meanwhile, blend the biscuits until they become flour.

Pour the melted butter over the biscuits and mix well, so as to obtain a well-blended mixture.
Line a cake pan (preferably a springform pan) with baking paper and spread the mixture you just prepared, flattening it well with a spoon. The cake base is ready: put it in the refrigerator to rest.

Now move on to preparing the cream cheese. First, soak two sheets of gelatin in cold water.
Meanwhile, mix the Occelli® robiola well with the spreadable fresh cheese: add the sugar to the creamy mixture obtained, mixing well.
Squeeze the gelatin from the soaking water and put it to dissolve in a saucepan together with the cream. Once it has dissolved, add it to the cream cheese. The filling is ready: spread it over the biscuit base, leveling it well. Put the cake back in the refrigerator to harden for at least an hour.

After this time, prepare the cherry topping. Place the other two sheets of gelatin in a small bowl filled with cold water.

In the meantime, wash the cherries, open them with a knife and remove the stone. Cut them into small pieces and put them in a saucepan together with the filtered lemon juice and a glass of water. Also add the two squeezed gelatin sheets. Cook everything on low heat, stirring with a wooden spoon so as to dissolve the gelatin well and obtain a mixture with a fairly compact consistency, which you will spread over the cream cheese of the cake.

Let the cake rest in the fridge for another 2 hours before enjoying it!
This cheesecake also goes very well using strawberries, raspberries or blueberries instead of cherries.