A fresh and delicious cake, excellent to be enjoyed practically at any time: at breakfast or as a snack, as well as at the end of a meal.
80 g of Occelli® butter
150 g of shortbread biscuits
4 sheets of gelatin
200 g of Robiola Occelli®
100 g of sugar
120 g of plain yogurt
50 ml of milk
200 g of cherries in syrup
125 g of fresh cream
Melt the Occelli® butter in a saucepan over very low heat. Once melted, set it aside to cool.
Meanwhile, chop the shortbread biscuits rather finely. Then add the warm melted butter and mix well until you get a homogeneous mixture, which you will place inside a baking tray lined with baking paper (if possible, it is better to use a springform pan). Create a compact layer by pressing and leveling the mixture well. Then place the pan in the refrigerator.
To prepare the filling, start by soaking the gelatin sheets in cold water for about ten minutes.
In the meantime, work the Occelli® robiola with the sugar, mixing everything well until the mixture has reached a soft and creamy consistency. Now add the yogurt and mix.
Then put the milk to heat in a saucepan: when it is about to boil, turn off the heat and add the gelatin sheets after having squeezed them out of the soaking water. Let them dissolve well in milk.
Then incorporate the melted gelatin into the cheese mixture. Also add the cherries in syrup, after cutting them into chunks.
Now you just have to whip the fresh cream well and add it to the cream of robiola and cherries with delicate movements from the bottom up, to avoid disassembling it.
Then transfer the mixture onto the biscuit and butter base, leveling it with the help of a spatula. Leave the cheesecake in the refrigerator for at least 4-5 hours before serving, so that it will firm up well!