Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a bowl, whisk together the
Egg (1)
,
Coconut Oil (50 g)
,
Coconut Vinegar (15 mL)
, 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 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 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 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 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!
