∼ 21st June 2021 ∼


  • 300 of cookies
  • 80g of butter
  • 3g of cinnamon
  • 5ml of honey
  • 500g of ricotta cheese
  • 250g of spreadable cheese
  • 150g + 100g of icing sugar
  • 10g of gelatin sheets
  • 1 lemon (juice + zest)
  • 35g of cornstarch
  • berries


Put the finely chopped biscuits in a bowl, add cinnamon, honey, butter and work the mixture with your hands until you get a smooth dough.

Distribute a few handfuls of dough in the mold and create the edge by pressing with your fingers flat along all the walls. Once the border is finished, proceed in the same way for the base. Refrigerate for at least 30 minutes.

Meanwhile, soak the gelatin in a large bowl with cold water for about 10 minutes, until it becomes soft.

Squeeze the lemon juice and strain it. Wash and pat the berries, pour them into a large pan, then add the icing sugar, mix and cook over low heat for about 5 minutes, stirring occasionally. After the cooking time of the fruit, turn off and transfer the berries in a colander to let them cool, and collect the juice with a small bowl placed under the colander. The juice to be kept aside will be used to make the covering. 

At this point, heat the liquid cream in a saucepan, then drain and squeeze the jelly well, which must be dissolved in the heated cream. Stir with the whisk to dissolve it completely. Leave to cool. 

In the meantime, sift the ricotta cheese with a colander and collect it in a bowl. Then, add the fresh spreadable cheese, the grated rind of the lemon and the icing sugar, mix with a spatula or a whisk to mix the cream. 

At this point, retrieve the mold from the fridge, the base will be firm in the meantime. Pour the creamy mixture into the biscuit base. Level the surface with a spatula and place the pan in the refrigerator to harden for 2 hours. 

Once the cheesecake is very cold, prepare the topping: pour 280 g of the juice of the berries into a saucepan, add the sifted cornstarch. Stir with a whisk to avoid the formation of lumps, bring the saucepan over the heat and let it thicken slowly over low heat for about 5 minutes, then allow to cool, stirring often. 

At this point, take the cheesecake from the refrigerator, pour over the berry sauce, with a spatula to even out the surface. Return to the refrigerator to harden the coating for at least 1 hour. 

Once it is well firmed, the berry cheesecake will be ready to be decorated and enjoyed!

Lots of love. Fede

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