Cheesecake alle Ciliegie Ricetta | Francesca Sugar Art

Crush the Biscotti and mix with the melted Burro to form the base.

Press the Biscotti mixture into the bottom of a springform pan to create the first layer.

In a bowl, combine the Mascarpone, Zucchero a Velo, and Panna Zuccherata until smooth.

Soak the Colla di Pesce in cold water, then dissolve it in a small amount of warm water and add to the cheese mixture.

Fold in the Yogurt di Ciliegie gently until well combined.

Pour half of the cheese mixture over the Biscotti base in the springform pan.

Add a layer of fresh Ciliegie on top of the cheese mixture.

Pour the remaining cheese mixture over the Ciliegie and smooth the top.

Refrigerate the cheesecake until set.

Equipment Needed

Spice Level:

Dietary

Allergens