Honey-ricotta (no bake) cheesecake

Name: honey-ricotta (no bake) cheesecake
Cook time: 15 min
Total time: 375 min
Yield: 10
Ingredients: 4 leaf gelatin; 150 g peanut cake; 50 g unsalted butter or margarine; 300 g fresh cream cheese; 250 g ricotta; 5 el fine lime honey; 250 g fresh blackberries

Cheesecake with peanut cakes, ricotta, blackberries and MonChou.

Ingredients

Kitchen Stuff

1 food processor
1 round spring shape (Ø 18 cm)
1 baking paper
1 blender

Directions

Soak the gelatine leaves for 5 minutes in a large bowl of water. Crumble the peanut cakes in the food processor.
Melt the butter in a saucepan and stir through the cookie crumbs. Line the bottom of the mold with baking paper.
Spread the crumb mixture over it and press. Put in the refrigerator until use.
Put the fresh cream cheese and ricotta in a bowl and mix with a hand mixer to a smooth mixture. Heat the honey for 1 min. In a saucepan.
The honey must be warm, not hot. Squeeze the gelatine and dissolve in the honey. Mix the honey with gelatin through the cream cheese mixture.
Stir in the blackberries with a spoon.
Put the blackberries with the honey in a tall cup and puree with the hand blender.
Spread the blackberry puree in an even layer over the filling. Leave covered in the refrigerator for at least 6 hours.