First prepare the base: finely chop the biscuits and mix them with the melted butter, then use the mixture to cover the bottom of the mold (previously lined with parchment paper) and level well, compacting with your hands or the back of a spoon.
Keep the mold in the fridge.
In a bowl, mix the ricotta with the sugar, then add the cooked wheat, the candied fruit, the vial of aroma and the cinnamon.
Leave the gelatine to soak in hot water for 5-10 minutes, then squeeze it gently and dissolve it in a couple of tablespoons of hot cream (taken from the total).
Separately, whip the remaining cream, then add both the gelatine mixture and the whipped cream to the ricotta and mix well.
Take the mold back, pour in the ricotta mixture and put it in the fridge for at least 5 hours.
Once well-hardened, turn out the cheesecake and decorate with bitter cocoa.
The pastiera cheesecake is ready, you can serve it right away or keep it in the fridge until ready to serve.
This recipe has already been read 176 times!