Our Cheesecake “Ubriaco” with Cherries jelly in Passerina. The chef often speak of contamination, because it is really exciting to create new delicacies being influenced by unusual customs or traditions. Tasting Marche did not want to give it up and then borrowed one of American desserts par excellence and presents its own edition of cheese cake using cherries jelly cherries in Passerina, you will love it!
Ingredients for 8 people:
- 400 grams of ricotta cheese
- 3 tablespoons of flour
- 250 grams of spreadable cheese
- 150 grams of sugar
- 150 grams of butter
- 4 Eggs
- 250 grams of Pastarelle
First finely chop cookies in a mixer to obtain flour. Melt the butter over low heat in a saucepan, then pour it in biscuits and well mix. Take a cake pan, cover the bottom with a sheet of bake paper and pour in the flour biscuit. With the help of the back of a spoon, make a uniform layer of about 1.5 cm. Put the pan in the refrigerator while you prepare the cream. In a bowl put the , ricotta cheese, the spreadable cheese and sugar. Be careful to sift the ricotta, otherwise it will form lumps. Mix well until creamy smooth and homogeneous. Beat the eggs with the sugar and incorporate the cream. Take back the pan with the biscuit base from the fridge and pour in the cream. Leveled well and bake at 160 ° for 1 hour and fifteen minutes. Make sure the cheesecake is cooked with the help of a toothpick before turning out. If pulling out dry, the cake is cooked. Let cool to room temperature, then refrigerate. Extend the cherries jelly in a small saucepan on the fire with two tablespoons of warm water, making it a smooth easy to spread. Take back the cake from the fridge, pour over the jelly and level. Put back in the fridge and let it stay for a couple of hours before serving. Add to taste, some amarena cherries in syrup.
Enjoy your meal!
The cherries jelly in Passerina Wine is so good that it can be used to quickly create many fabulous desserts. Try it for example simply mixing it with ricotta cheese and sugar… an unsurpassed goodness!