Delicious Strawberry Cheesecake

Name: Delicious Strawberry Cheesecake
Prep time: 45 min
Total time: 45 min
Yield: 8
Ingredients: Cookies 9.2 oz; Butter 5.3 oz; Cow's milk ricotta cheese 2.2 lbs; Mascarpone cheese 8.8 oz; Powdered sugar 1 ¼ cup; Fresh liquid cream 0.4 cup; Gelatin in sheets 0.4 oz; Vanilla bean the seeds 1; Strawberry jam 0.9 cup

660

Calories per serving

Energy Kcal 660
Carbohydrates g 53.3
of which sugars g 40.2
Protein g 12.8
Fats g 43.9
of which saturated fat g 25.1
Fiber g 0.4
Cholesterol mg 120
Sodium mg 213

Difficulty: Easy
Prep time: 45 min
Serving: 8 persone
Note + the time to set in the refrigerator (at least 1 hour)

PRESENTATION

High, fresh, and creamy... with these characteristics, the delicious strawberry cheesecake is a strong contender to become the queen of summer desserts! The classic base of plain biscuits accommodates a delicious ricotta and mascarpone cream topped with a generous layer of strawberry jam. Great as a snack or at the end of a meal, the delicious strawberry cheesecake is also perfect for birthdays and special occasions thanks to its so inviting and scenic appearance!

Discover also our creme brulee cheesecake!

INGREDIENTS

660

Calories per serving

For the base (for a 8-inch diameter mold): Cookies 9.2 oz (260 g); Butter 5.3 oz (150 g)

For the cream: Cow's milk ricotta cheese 2.2 lbs (500 g); Mascarpone cheese 8.8 oz (250 g); Powdered sugar 1 ¼ cup (150 g); Fresh liquid cream 0.4 cup (100 g); Gelatin in sheets 0.4 oz (10 g); Vanilla bean 1 - the seeds

For garnish: Strawberry jam 0.9 cup (200 g)

Preparation

How to prepare Delicious Strawberry Cheesecake

To make the delicious strawberry cheesecake, first prepare the base: melt the butter in a saucepan 1 and let it cool slightly, meanwhile pour the biscuits into a mixer 2 and blend to reduce them to crumbs 3.

Transfer the biscuits into a bowl, add the melted butter 4 and mix well to combine 5. Line a 8-inch springform pan with parchment paper or acetate and pour the biscuit mixture inside 6.

Press down with the back of a spoon to compact the base well 7, then place in the refrigerator for about 15 minutes while you prepare the cream 8. Soak the gelatin in cold water 9.

Pour the cream and the seeds of the vanilla pod into a saucepan 10, turn on the low heat and bring to a simmer. Meanwhile, mix the ricotta and mascarpone in a bowl with a spatula to get a smooth and homogeneous cream 11, then add the sifted powdered sugar 12.

Mix again to combine 13. Squeeze the gelatin and add it to the hot cream 14, turn off the heat and stir with a whisk to dissolve it evenly 15.

Pour the cream and gelatin mixture into the bowl with the ricotta and mascarpone cream 16 and mix again 17. At this point, take the base and pour the cream inside 18.

Level the surface with a spatula 19 and let it set in the refrigerator for an hour. After this time, spread the strawberry jam over the cream 20 and put your delicious strawberry cheesecake back in the refrigerator until ready to serve 21!