Strawberry Ricotta Cheesecake

11 INGREDIENTS • 12 STEPS • 7HRS

Strawberry Ricotta Cheesecake

Recipe

Soft ricotta cheesecake in a flaky crust topped with fresh strawberries is the perfect dessert for summer.

Soft ricotta cheesecake in a flaky crust topped with fresh strawberries is the perfect dessert for summer.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

7HRS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings

8

us / metric

Base

150 g

Cake Flour

60 g

Brown Sugar

50 g

Melted Coconut Oil

1

Medium Egg

1 Tbsp

Coconut Vinegar

1

Lemon, zested, juiced

Filling

as needed

Fresh Strawberries, washed

2

only the yolks

90 g

Brown Sugar

150 g

Cream Cheese

450 g

Ricotta Cheese, drained

Nutrition Per Serving

VIEW ALL

Calories

376

Fat

20.1 g

Protein

10.2 g

Carbs

39.1 g

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Author's Notes

Makes one 8-inch cake.

Cooking Instructions

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step 1

In a bowl, whisk together the Egg (1), Coconut Oil (50 g), Coconut Vinegar (1 Tbsp), and Brown Sugar (60 g).

step 1 In a bowl, whisk together the Egg (1), Coconut Oil (50 g), Coconut Vinegar (1 Tbsp), and Brown Sugar (60 g).

step 2

Add the Cake Flour (150 g) and zest of a Lemon (1), stirring with a spoon, and then using your hands.

step 2 Add the Cake Flour (150 g) and zest of a Lemon (1), stirring with a spoon, and then using your hands.

step 3

Roll the dough in plastic wrap and refrigerate for 2 hours.

step 3 Roll the dough in plastic wrap and refrigerate for 2 hours.

step 4

Preheat oven to 350 degrees F (180 degrees C).

step 5

When the crust is ready, roll it out and use it to cover the bottom and sides of an 8-inch springform pan lined with parchment paper.

step 5 When the crust is ready, roll it out and use it to cover the bottom and sides of an 8-inch springform pan lined with parchment paper.

step 6

Slice up some Fresh Strawberries (as needed) and use them to cover the crust.

step 6 Slice up some Fresh Strawberries (as needed) and use them to cover the crust.

step 7

In a large bowl, whisk the Egg Yolks (2), Brown Sugar (90 g), Cream Cheese (150 g), and Ricotta Cheese (450 g) together until you get a smooth cream.

step 7 In a large bowl, whisk the Egg Yolks (2), Brown Sugar (90 g), Cream Cheese (150 g), and Ricotta Cheese (450 g) together until you get a smooth cream.

step 8

Pour it into the prepared crust, leveling out the top using a flat spatula or the back of a spoon.

step 8 Pour it into the prepared crust, leveling out the top using a flat spatula or the back of a spoon.

step 9

Bake for about 40-50 minutes.

step 10

Remove and let cool completely, then refrigerate for 4 hours or overnight.

step 10 Remove and let cool completely, then refrigerate for 4 hours or overnight.

step 11

Wash and cut some more Fresh Strawberries (as needed) in half, squeeze the juice of half a lemon to avoid oxidation.

step 11 Wash and cut some more Fresh Strawberries (as needed) in half, squeeze the juice of half a lemon to avoid oxidation.

step 12

Use the strawberries with the lemon juice to decorate your cake. Store in your fridge until ready to serve!

step 12 Use the strawberries with the lemon juice to decorate your cake. Store in your fridge until ready to serve!

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