- 40g butter, melted
- 120g amaretti biscuits
- A scant ¼ teaspoon ground ginger
- 600g ricotta
- 200ml double cream
- 3 tablespoons ground almonds
- 3 eggs
- 160g caster sugar
- 3 tablespoons honey
- 1 tablespoon candied lemon peel
- 1 teaspoon vanilla bean paste
- 300g cherries, washed
- Icing sugar, to decorate
- Thin lemon strips, to decorate
- Preheat the oven to 170°C/gas mark 3. Brush the sides and base of a 20cm spring form tin with melted butter.
- Place the biscuits and ginger into a food processor and blend until the biscuits are finely processed. Tip them into a bowl and pour in enough melted butter for the biscuits to combine.
- Spoon the biscuits into the prepared spring form tin and press down into the base of the tin.
- Place the ricotta, cream, ground almonds, eggs, sugar, honey, lemon peel and vanilla bean paste into a food processor and blend until smooth.
- Destone one-third of the cherries and lightly blend and stir into the ricotta mix.
- Pour the ricotta mix into the biscuit base and carefully place in the oven to bake for about 50 minutes or until the cheesecake is lightly golden and slightly wobbly when you shake it.
- Remove from the oven, place on a cooling rack and cover the top loosely, leave to cool completely before placing it in the fridge.
- Remove from the tin and slide onto a cake stand. Dust with icing sugar and sprinkle the rest of the cherries over the top. Decorate with lemon strips.
Take the cheesecake out of the fridge half an hour before you want to decorate and serve as the flavours will be stronger