Cooking time:
190 min
Number of person:
From the world:
Appliances used:


Cool down the blast chiller with the pre-cooling function at -30°C. 

Finely blend the biscuits and combine them with the melted butter to obtain a wet mixture.

Pour the biscuit mixture in a baking tray and press it down to create a compact cake base.

Place the tray in the blast chiller for 20 minutes selecting the cooling time function at +3°C.

Soak the gelatin sheets in cold water for 10 minutes. Heat up the cream and add the previously squeezed gelatin sheets, mix everything with a whisk to keep the mixture smooth; flavour it with the vanilla pod seeds and let it cool. Pour the ricotta and cream cheese, cream and powdered sugar in a bowl and mix until the mixture is soft and frothy.

Pour the cream in the baking tray over the biscuit base and let cool for at least one hour in the blast chiller selecting the cooling time function at +3°C.

Wash and dry the berries, add the cane sugar and let them simmer for 10 minutes. Soften the gelatin in cold water and add it, squeezed, to the berries.

Place the fruits on the top of the cheesecake and place it again in the blast chiller for 90 minutes selecting the cooling time function at +3°C, then serve.