If you Google the word Cheesecake you get about 49,800,000 hits; this, is my version of the famous cake.
For the crust you will need:
- 1 packet Digestive biscuits
- 1 Tbsp dark brown sugar
- 75gr unsalted butter
For the filling:
- 250gr Philadelphia cheese (not light, please)
- 2 Tbsp Icing sugar
- 300 gr Ricotta cheese
- 150gr whipped cream
- 1 tsp Vanilla extract
- 1/8 cup lemon juice
- zest of one lemon
- 9 gr gelatine sheets
For the topping:
- 150gr Raspberry jam
- 6 gr gelatine sheets
Melt the butter and leave to cool; crush the biscuits in the mixer with the sugar, add the butter and transfer to a spring cake form, lined with parchment paper. Place in the fridge to set.
Soak the gelatine sheets (9 gr) in water for 10 minutes, place 1/4 cup cream in a pan and heat gently; drain the sheets and dissolve in the cream (removed from heat). Whip the remaining, cold cream, with the icing sugar. The cream needs to be very cold, and it helps if your bowl and beaters are cold, too. I put mine in the freezer for about 20 minutes before I’m going to whip. You should start whipping without sugar first, and add the sugar slowly once soft peaks have formed.
Mix the ricotta and the Philadelphia to a cream, add the lemon zest and juice, add, carefully, the whipped cream. Fold in the now cooled, dissolved gelatine and spoon into the biscuit crust.
Cover with cling film and keep refrigerated for at least 4 hours (overnight best).
Soak now the remaining gelatine sheets (6gr) for 10 minutes; in a small pan, over medium heat, dissolve the jam with little water, once dissolved (it should not boil) remove from heat and add the drained gelatine sheets, stirring until dissolved; let it cool for 15 minutes (watch it as it should not set).
Ladle the jam on the cake until the whole cheese surface is covered, return to the fridge for 2 hours.
Leave it at room temperature at least one hour before eating it, carefully removing the cake from the spring form.