Ricotta Cheesecake with Fresh Strawberries
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
8
Description
The finished cheesecake can be topped with jelly, and you can also experiment with different fruits.
Ingredients
- Ricotta cheese - 17.6 oz
- Shortbread Cookies - 7.1 oz
- Butter - 2.6 oz
- Gelatin - 0.5 oz
- Vanilla extract - 1 tablespoon
- Strawberry - 14.1 oz
- Powdered Sugar - 1.8 oz
- Fresh Mint - 1 piece
Step by Step guide
Step 1
Crush the cookies into crumbs in a blender.
Step 2
Melt the butter and mix it with the crushed cookies.
Step 3
Take a small round mold, firmly press the cookies into the bottom and sides of the mold, and place it in the refrigerator while you prepare the filling.
Step 4
Pour 2 tablespoons of cold water into a cup and add the gelatin packet. Place the cup in a bowl of hot water. Be careful not to overheat the gelatin to prevent lumps from forming.
Step 5
Mix the ricotta with the vanilla extract and powdered sugar. Add the gelatin and mix again.
Step 6
Pour the mixture over the cookie crust and place it in the oven. Bake the cheesecake at a temperature of 150–320°F for 40 minutes.
Step 7
Serve the finished cheesecake chilled, garnished with strawberries and a sprig of mint.
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