How to make cherry and ricotta cheesecake

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Pour the melted butter into the pan

Add ice-cold water

Then the sugar

Ricotta cheese

Sifted flour and baking soda

And combine well to get an elastic dough. Don't add too much flour as the crust will be hard and the smell won't be good

Put into a plastic wrap and refrigerate for 1 hour

Line a 9inch pan with a parchment paper and grease with butter or cooking spray

Take toe crust out of fridge and spread around the pan. Make sure to go go up the sides as well

Meanwhile in a bowl add the starch



Sour cream and vanilla

And mix until smooth

Pour all over the crust

Add the cherries and bake at 180c preheated oven for about 40 minutes

Take out of the oven and put into the fridge for at least 4 hours, better overnight

I have put the cake into fridge overnight and it is gorgeous. I highly recommend to try

Watch the video: No bake ricotta cheesecake


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