members recipes

Ingredients
Ricotta cheesecake, serves 8

For the base:

30g flour

1tsp baking powder

100g sugar

100g chopped hazelnuts

3 eggs

For the cheese topping:

400g strawberries, washed, sliced and diced

Zest and juice of 1 lime

1 pack (15g) powdered gelatine (4 pieces of paper gelatine)

100g icing sugar

500g ricotta

For decorating:

100g strawberries

Method
1. Mix all the ingredients for the base in a bowl with an electric mixer for about 2 minutes. Place in a buttered baking tray lined with baking paper and place the tray into a preheated oven at 180°C and bake for roughly 20-25 minutes. Once baked, remove from baking tray and allow to cool.

2. For the cheese topping, heat the lime juice in a pan (don\'t boil!) and dissolve the gelatine in it.
Place to one side. Mix the ricotta, lime zest and powdered sugar together. Add about 4 tablespoons of the ricotta mixture to the gelatine mixture and whisk by hand. Then add the rest and mix thoroughly. Gently fold the diced strawberries under the mixture.

3. Place the base back into the baking tray and pour the ricotta mixture over it. Refrigerate for two hours, then decorate with the extra strawberries.