Cheesecake with ricotta and fresh strawberries
8 servings
60 minutes
Ricotta and fresh strawberry cheesecake is an exquisite dessert with Italian charm. It embodies the culinary traditions of the Mediterranean, where the delicate ricotta cheese, known for its lightness and airy texture, combines with fragrant vanilla and the sweetness of strawberries. The buttery cookie base adds a crunchy contrast to the dessert. The special refinement of the cheesecake comes from the use of gelatin, which helps it maintain its structure while remaining soft and velvety. This dessert is perfect as a final touch to a romantic dinner or an elegant celebration. Served chilled and garnished with fresh strawberries and mint sprigs, it offers a refreshing taste. Each spoonful of this cheesecake carries the warm sunshine of Italian summer days.
1
Crush the cookies into crumbs in a blender.
- Shortbread: 200 g
2
Melt the butter and mix it with crushed cookies.
- Butter: 75 g
3
Take a small round mold, tightly press the cookies to the bottom and sides of the mold, and place it in the refrigerator while preparing the filling.
4
Pour 2 tablespoons of cold water into a cup and add a packet of gelatin, then place the cup in a bowl of hot water. Be careful not to overheat the gelatin to avoid lumps.
- Gelatin: 14 g
- Vanilla essence: 1 teaspoon
5
Mix ricotta with vanilla essence and powdered sugar. Add gelatin and mix again.
- Ricotta cheese: 500 g
- Powdered sugar: 50 g
6
Pour the mixture onto the cookie base and place it in the oven. Bake the cheesecake at 150–160 degrees for 40 minutes.
- Shortbread: 200 g
7
Serve the ready cheesecake chilled, decorated with strawberries and a sprig of mint.
- Strawberry: 400 g
- Fresh mint: 1 piece