While you can find an abundance of ripe and cheap strawberries on the shelves, you should enjoy this berry and various desserts made from it. Strawberry cheesecake with ricotta will amaze you with its simplicity of preparation, the texture of the dessert is very delicate, and the appearance is incomparable.
It is necessary
- - 1 kg of ricotta;
- - 500 g of strawberries;
- - 250 g of sugar;
- - 200 g bread crumbs;
- - 125 g butter;
- - 60 g flour;
- - 50 g of coconut flakes;
- - juice from 1 lemon;
- - 5 eggs and 2 yolks;
- - 2 bags of jelly for cakes.
Instructions
Step 1
Mix the breadcrumbs with the coconut flakes, powdered sugar and butter. Cover the bottom of the springform pan with baking paper, coat the walls with oil. Put a mass of crumbs on the bottom, tamp it.
Step 2
Mix ricotta or curd cheese with sugar, flour and lemon juice. Beat eggs one by one, add egg yolks. Pour the curd mass over the crumbs in a mold, flatten. Bake for 1 hour at 160 degrees. The curd mass should set well.
Step 3
Remove the cheesecake from the oven and cool without removing it from the mold. While you can rinse the strawberries, remove the tails and cut them into small cubes. Spread the strawberries over the cheesecake.
Step 4
Prepare the fill for the cake from jelly according to the instructions on the package, it is better to take the fill in red - it will be more appropriate in this case, but the transparent fill will also work. Pour the filling over the strawberries.
Step 5
Put the strawberry cheesecake with ricotta in the refrigerator for at least 1 hour so that the cake has time to cool down and the top grabs. Serve chilled.
