Method

This dessert from Giallo Zafferano is truly delicious – and I’ve only made a few changes. I decided to use Fabbri amarenas and their syrup instead of fresh cherries, and the result is fantastic! I put the biscuits in the food processor (I used gluten-free biscuits) with the butter and blitzed them into crumbs (I left out the cane sugar). I put a plastic circular mold on a serving plate and pressed the biscuit mixture into the base.  Then I put the base in the refrigerator to harden. I mixed the fresh cream cheese with the ricotta and soaked the gelatin in cold water in the meantime. I heated the Amarena syrup with the icing sugar and then melted the gelatin in the mixture (having squeezed out the excess water).  I stirred the mixture well and added it to the cream cheese mixture. I poured the creamy mixture onto the biscuit base and left it to set in the refrigerator for at least 2 hours. I heated the syrup for the topping with some more icing sugar and melted the gelatin in the mixture (once again having squeezed out the excess water from the gelatin before). I let the syrup cool and then poured it onto the cheesecake.I left the dessert in the refrigerator for a couple more hours and then decorated it with Fabbri Amarenas.  I recommend serving this delicious dessert with Fabbri Amarenata Zero to drink, in a flute glass with an Amarena in the bottom.

Recipe by soniatim