The recipe for ricotta cheesecake with strawberries

Ingredients for the base

150 g plain flour, 30 g sugar, 100 g chopped butter

Ingredients for the cream

300 g cream cheese, 500 g ricotta, 250 g sugar, 60 ml lemon juice plus zest, 1 tablespoon of corn starch, 1 tablespoon of water, 5 eggs

Decoration ingredients

80 g strawberries, 20 g sugar

How to make strawberry ricotta cheesecake

Heat the oven to 160 degrees. Butter a 22 cm diameter mold and line the bottom with parchment paper to prepare the base, pour the flour, sugar, butter into the pitcher of the planetary mixer and mix the mixture for at least two minutes until the dough is well formed , pour on the bottom of the mold and with the help of the back of a spoon, crush it on the bottom until the surface is compact.

Bake for about 20 minutes, then take out of the oven and leave to cool. After baking, prepare the cream: in a large bowl pour the spreadable cheese, ricotta, sugar, lemon juice, grated zest and mix until the mixture is creamy; then add the friend of corn dissolved in the water.

Break the eggs one at a time and add them to the cream, mix well until homogeneous.

Lightly butter the walls of the mold and gently pour the cream, blend the strawberries with the sugar and sift the sauce to remove the seeds, pour the sauce on the cream, without mixing it, but leaving it on the surface, distribute it with the back of a spoon, decorating to taste.

Bake at 160g for about 45/50 minutes.

Recipe by Beatrice Prada, photo by Giandomenico Frassi

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