To make the cherry mustard cheesecake, start preparing the base: melt the butter over a very low heat and let it cool. Put the black bread and breadsticks in the mixer and operate the blades until they are finely chopped to obtain a fine powder; transfer the mixture to a bowl and pour the warmed butter. Mix everything together.

Pour the mixture into a 22 cm diameter hinged mold lined with parchment paper (or if you want to make single-portion cheesecakes in 8cm diameter molds) and, with the back of a spoon, press the mixture well into the bottom of the mold so as to obtain a compact and smooth base. Let the mixture rest in the freezer for at least half an hour so that the base becomes solid.

In the meantime, proceed to the preparation of the cream: take a bowl and a tightly meshed sieve and sift the ricotta to make it creamier, add the spreadable cheese and salt, mix everything with a spoon.

Leave 5 g of gelatin sheets to soak in a small bowl with cold water for about 10 minutes. Meanwhile, heat 25 g of our mustard cherry syrup (preserving liquid) in a saucepan; when it is hot, turn off the heat and add the gently squeezed gelatine. Stir so that it melts completely and let it cool slightly before adding it to the cream cheese.

Now take back the compacted base, pour the cream cheese on it and keep the cheesecake in the fridge for at least 2 hours.

Only at the moment of serving, add the cherry mustard as topping which will remain so creamy and spicy!

Enjoy your meal!