- 25g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g amaretti biscuit, crushed
- 3 sheets leaf gelatine
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 x 250g tubs quark
This is a soft, smooth curd cheese with a refreshingly light acidity. It ranges from low-fat…
- 250g tub ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 2 tsp vanilla extract
- 100g icing sugar
For the topping
Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.
Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.
Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.
To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy – if the sauce is too dry, add a splash more water. Cool to room temperature.
Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.