Cherry and Occelli® Robiola Cold cake

Melt the Occelli® butter in a small saucepan. Meanwhile, blend the biscuits until they are reduced to flour.

Pour the melted butter over the biscuits and mix well to obtain a well-blended mixture.

Line a cake tin (preferably a hinged one) with baking paper and spread the prepared mixture, flattening it well with a spoon. The base of the cake is ready: put it in the fridge to rest.

Then move on to the preparation of the cream cheese. First, soak two sheets of jelly in cold water.

In the meantime, mix the Occelli® robiola and the cream cheese well and add the sugar to the creamy mixture, mixing well.

Squeeze the gelatine out of the soaking water and melt it in a saucepan with the cream. When it has melted, add it to the cream cheese. The filling is ready: spread it over the biscuit base, levelling it well. Put the cake back in the fridge to firm up for at least an hour.

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

In the meantime, wash the cherries and pit them. Cut them into small pieces and put them in a saucepan together with the filtered lemon juice and a glass of water. Add the two squeezed sheets of gelatine. Put everything on a low heat, stirring with a wooden spoon in order to melt the jelly and obtain a mixture with a rather compact consistency, which you will spread over the cream cheese of the cake.

Let the cake rest for another 2 hours in the fridge before enjoying!

This cheesecake is also great using strawberries, raspberries or blueberries instead of cherries.