This is an Italian, no-bake cheesecake made with ricotta cheese and a jellied fresh peach topping.
5 people made this
For the base
200g digestive cookies
125g melted butter
For the filling
250g fresh ricotta cheese
75g caster sugar
1/2 lemon, juiced
2 sheets gelatine
200ml double cream
Jellied peach topping
13g powdered gelatine
2 tablespoons caster sugar
2 fresh peaches
Method Prep:40min › Extra time:5hr chilling › Ready in:5hr40min
Line a 20cm springform cake tin with greaseproof paper.
For the base: Place the biscuits in a food processor and pulse until reduced to small crumbs. Transfer into a bowl; add melted butter and mix until combined.
Spoon the biscuit mixture into the bottom of the springform tin and press down well with your finger tips or the back of a spoon. Refrigerate while making the filling.
Press the ricotta through a fine sieve into a large bowl. Add sugar and lemon juice, then beat until creamy.
Soak the gelatin sheets in cold water for 10 minutes. Squeeze and transfer into a pot with the milk; cook over low heat until the gelatin is melted. Remove from heat and set aside to cool.
Meanwhile, whip the cream until stiff peaks form.
Stir gelatine mixture and whipped cream into the ricotta mixture until smooth; pour onto the biscuit base. Refrigerate for 3 to 4 hours or overnight until firm.
For the jellied peach topping: Add gelatine powder and 2 tablespoons of sugar into a small pot over low heat; add water in a thin stream, stirring well and bring to the boil. Cook for 1 minute, remove from heat and cool.
Slice the peaches into thin slices. Place on top of the cheesecake in a circular or desired shape. Gently pour the cooled gelatine on top and refrigerate for at least 30 minutes before serving.