Ricotta Strawberry Cheesecake

Ricotta Strawberry Cheesecake
 
alt

This recipe was uploaded
by Mowielicious

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 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
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.

Ricotta Strawberry Cheesecake

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Mowielicious

 
 

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.
Show/hide comments

comments powered by Disqus