Strawberry Ricotta Cheesecake – I invite you all to try this tempting cheesecake with strawberries and ricotta. With a hint of lemon and vanilla flavour, it’s moist, aromatic, simple to prepare, and most importantly – delicious.
The strawberry topping looks inviting enough before we even get to the base, which holds everything together for a beautiful finish. Suffice to say it didn’t last long. My guests loved it! I highly recommend this recipe if you’re entertaining. Just take note that cheesecakes do not rise much and may sink slightly after baking.
Strawberry Ricotta Cheesecake
Ingredients:
Crust:
- 230g digestive biscuit
- 100g unsalted butter, melted
Cream:
- 800g ricotta cheese
- 250g mascarpone cheese
- 220g sugar
- 2 tsp vanilla extract
- 4 level tbsp potato flour or corn flour
- 5 eggs
- 1 tbsp lemon zest
Strawberry topping:
- 500g strawberries, washed, cut into pieces
- 2 tbsp sugar
- 1 tbsp potato flour
Crust:
- Place the biscuits into a blender and blend. Pour into a bowl and add melted, cooled butter. Mix well. Line a 23 or 24cm cake tin with greaseproof paper and press the biscuit crumb mixture into the bottom.
Filling:
- Place both cheeses into a bowl and mix briefly with an electric mixer until the two are combined. Add sugar, vanilla extract, potato flour and lemon zest, then mix with the mixer. Then add one egg at a time, whisking in each egg as you go until all the ingredients are combined.
- Pour the ready-made cheese mixture onto the crust in the cake tin and spread evenly. Wrap the cake tin with aluminium foil twice over, and place it in a larger cake tin or casserole dish. Then pour hot water into the larger dish, up to the half of the cake tin’s height.
- Place the prepared cheesecake into a preheated oven. Bake at 180°C (conventional) for about 60-65 minutes. I like to bake mine on the lowest oven rack.
- After removing from the oven, leave the cheesecake to cool down completely. When it’s cool, lift the cheesecake from the cake tin and remove the aluminium foil. Put the cheesecake in the refrigerator for a few hours, preferably overnight.
Topping:
- Put the sliced strawberries into a saucepan, add sugar and place them on a medium heat. Stir continually on this heat for about 3-5 minutes, until the strawberries release their juices. Stir around 60ml of water into the potato flour. Pour the mixed flour into the strawberries and boil to make a thick strawberry jelly. When the jelly boils, keep it on a low heat, stirring for about 1 minute. Remove from the hob and let it cool. The jelly should be a little warm.
- Pour the little warm strawberry jelly on top of the cheesecake. Finally, let the cheesecake set in the refrigerator for about 1–2 hours.
Happy baking!
