Chilling time:
at least 2 hrs
Special equipment
8in (20cm) round springform cake pan

Ingredients:
5 tbsp unsalted butter, plus extra for greasing
7oz (200g) vanilla wafers, crushed
2 x 8oz (250g) containers ricotta cheese
1/4 cup sugar
finely grated zest and juice of 4 lemons
1/2 cup heavy cream
1 tbsp powdered gelatin
14oz (400g) can black cherries or morello
cherries in juice

Method:
1 Grease and line the cake pan with parchment paper.

2 Melt the butter in a saucepan, add the cookie crumbs, and stir well. Transfer the mixture to the pan, pressing down firmly with the back of a spoon.

3 Mix together the ricotta, sugar, and zest. In a separate bowl, whisk the cream to soft peaks.

4 Add to the ricotta mixture and beat with a wooden spoon until well combined.

5 Mix the lemon juice and gelatin in a small bowl, then sit the bowl over a pan of simmering water and stir until the gelatin dissolves.

6 Add to the ricotta mixture and stir well. Pour the mixture on top of the cookie crumbs, spreading evenly. Place in the refrigerator for 2 hours, or until set and firm.

7 In a pan, bring the cherry juice to a boil, then simmer until reduced by about three-quarters.

8 Leave to cool, then arrange the cherries on top of the cheesecake, spoon over the sauce, and serve. PREPARE AHEAD Cover the cheesecake and chill for 2 days.

Cherry Cheesecake Recipe