Ricotta Cheese Cake with Blackberries Sauce

This cake is very soft, fresh, quick to prepare …and does  not even need the oven! : P

for the base:

. 100 g of crushed amaretti biscuits

. 100 g of crushed Oro Saiwa biscuits

. 100 g melted butter

Mix the biscuits with melted butter and line a baking pan of 22 cm of diameter, with baking paper, pour the biscuits pressed firmly against the bottom of the pan. Leave in the fridge.

filling:

. 250 g fresh ricotta

. 250 g plain yogurt (preferably greek as it is creamy)

. 100 g sugar

. 200 g of fresh cream

. 8 g gelatine leaves (optional: it helps to take better consistency of the filling when taking  it from the pan)

Mash the ricotta with a fork, mix it with yogurt and fresh cream. If you use the gelatin let it soften in 4 tablespoons of cold water, squeeze it and dissolve it in hot water as explained in the package. Add to the  cheese cream you’ve prepared , and pour into the prepared baking dish with cookies. Let stand in refrigerator for at least 4 hours (preferably overnight)

Blackberry sauce:

. 150 g blackberries

. 50 g sugar

. 1 tablespoon lemon juice

Mix the ingredients and let stand for 30 minutes.Cook in low heat for 10 minutes. Allow to cool completely. Pour the sauce over cake just before serving …: P