VIDEORECIPE Easy homemade No-Bake Cherry Ricotta Cheesecake

Soak the gelatin sheets in a bowl with cold water for 10 minutes. Prepare the base by putting the cookies in a blender and chopping them finely. Then transfer them to a bowl.

Melt the butter in the microwave for 30 seconds and let it cool to room temperature, then add it to the chopped cookies and mix everything until you get a homogeneous mixture. Line a baking pan with baking paper, covering the base and the edges and pour the cookie mixture into it.

Level the surface with a spatula and press the mixture well to compact it. Let the mixture rest in the refrigerator for at least one hour.

Wash the cherries, dry and pit them, reserving about 200 g whole with the stalk for the final decoration.

Pour the maraschino into a saucepan and bring it almost to the boiling point, then turn off the heat and add the gelatine leaves without squeezing them. Stir to melt them and let them cool in the saucepan.

Sift the ricotta well, pour it into a bowl with the vanilla powdered sugar and mix well with a spatula. Then add the gelatin dissolved in the maraschino and the lemon juice. Mix everything.

Add the pitted cherries, mix and set the cream aside. Then, whip the cream without sugar.

Add the whipped cream to the ricotta and cherry mixture and mix gently. Take the cookie base and pour in the cream.

Level with a spatula and decorate with whole cherries, mint leaves and lemon zest. Your No-Bake Cherry Ricotta Cake is ready! Let it in the refrigerator for 6 hours before serving.