🍰🍒 No-Bake Ricotta Cheesecake 🍇

INGREDIENTS ⬇️

For the base:

🍪 150 g plain biscuits, finely crushed (about 1 ½ cups)

🧈 40 g melted butter (about 3 tablespoons)

For the cream layer:

🧃 80 g water (about ⅓ cup) — for blooming the gelatin

🍮 15 g gelatin (about 1½ tablespoons)

🍶 300 g heavy cream (about 1¼ cups)

🍬 100 g powdered sugar (about ¾ cup)

🧀 400 g ricotta cheese (or fine curd cottage cheese, about 1¾ cups)

🌿 1 teaspoon vanilla extract (optional)

For the jelly layer:

🧃 30 g juice (2 tablespoons) — for blooming gelatin

🍮 6 g gelatin (about ½ tablespoon)

🧃 170 g juice (about ¾ cup) — for the jelly layer

---

Instructions:

Prepare the crust:
Mix the crushed biscuits with the melted butter. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Chill in the refrigerator for 30 minutes.

Prepare the filling:
Bloom 15 g of gelatin in 80 g of cold water. Let it sit for a few minutes.

Whip the cream:
Beat the heavy cream until stiff peaks form. Add the powdered sugar, then gently fold in the ricotta and vanilla extract.

Dissolve the gelatin:
Gently heat the bloomed gelatin until fully dissolved, then quickly incorporate it into the cheese mixture, mixing well.

Assemble:
Pour the cream over the chilled biscuit base and refrigerate for 40 minutes.

Prepare the jelly layer:
Bloom 6 g of gelatin in 30 g of juice. Let it sit to swell.

Dissolve and mix:
Gently heat the bloomed gelatin until melted, then mix it with the remaining 170 g juice.

Finish the cake:
Pour the juice mixture over the cheesecake layer and refrigerate again for at least 40 minutes or until set.

Enjoy every bite! Bon appétit! 🍰✨