Recipes / Dessert
Difficulty Easy
30 MIN
In a saucepan
10 Portions
Partners
1
Base: crush the biscuits finely and soak with the cold, melted butter and marmalade. Flavour with Organic Cannamela ground ginger.
2
Press the biscuit mix onto the bottom of a Ø 22 cm cake pan lined on the bottom with baking paper, and store in the fridge.
3
Filling: boil the water for 2-3 mins with the zest of half a lemon, 70 g sugar and the Cannamela freeze-dried ginger.
4
Remove from the heat, strain and immerse the isinglass, already soaked in cold water and squeezed out, and allow it to dissolve. Cool the mixture while keeping it fluid.
5
Beat the ricotta to a cream with the leftover sugar and the grated rind of half a lemon. Take some of the ricotta, gradually pour in the syrup, mix it in, then add it to the remaining ricotta, mix again, then stir in the whipped cream too.
6
Pour the filling over the biscuit base and level it off. Place the pan in the refrigerator for a few hours.
7
Jelly topping: simmer the lemon juice with the water, sugar and Organic Cannamela ground turmeric for 3-4 min.
8
Off the heat, add the isinglass soaked in cold water and squeezed out. Allow to cool and, just before the jelly sets, spread over the cheesecake. Store the cake in the fridge.
9
Remove the cake from the pan and decorate with lemon slices.
