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Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (for 6 people) :Method: Start by greasing your tin to prepare.
Then melt the butter in a pan, add the biscuits, and stir until well coated.
Transfer the mixture to the tin, pressing it down firmly with the back of a spoon so that it is level.
Mix the ricotta cheese, sugar, and lemon zest together in a bowl.
Put the cream in a bowl and whip lightly with a hand whisk until it forms soft peaks. Add to the ricotta mixture and beat with a wooden spoon until well combined.
Mix the lemon juice and gelatine in a small heatproof bowl, then sit the bowl over a pan of simmering water and stir until the gelatine dissolves. Add to the ricotta mixture and stir well.
Pour the mixture on top of the biscuits, spreading it out evenly. Place in the refrigerator for a couple of hours or until set and firm.
Meanwhile, drain the cherries, pouring the juice into a pan. Bring the juice to the boil, then allow to simmer for 10 minutes, or until the juice has reduced by three-quarters.
Leave to cool, then pile the cherries on top of the cheesecake, spoon over the sauce, and serve.