RECIPE
13 INGREDIENTS11 STEPS6HR 40MIN

Strawberry Ricotta Cheesecake

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Soft ricotta cheesecake in a flaky crust topped with fresh strawberries is the perfect dessert for summer. It will need about 4 hours to chill once baked.

6HR 40MIN

Total Cooking Time

13

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Base
1
Medium Egg
2 oz
Coconut Oil , melted
1 Tbsp
Coconut Vinegar
1/2 cup
Powdered Confectioners Sugar
1 cup
Cake Flour
Filling
2
Eggs , separated
just the yolk
1/3 cup
Brown Sugar
2/3 cup
Cream Cheese
1 3/4 cups
Ricotta Cheese , drained
Topping
to taste
Lemon Juice , freshly squeezed
to taste
Fresh Strawberries , washed, halved
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Directions

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Step 1
In a bowl, whisk together the Egg (1) , Coconut Oil (2 oz) , Coconut Vinegar (1 Tbsp) , and Powdered Confectioners Sugar (1/2 cup) .
Step 2
Add the Cake Flour (1 cup) and zest of the Organic 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 356 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 (to taste) and use them to cover the crust.
Step 7
In a large bowl, whisk yolks of the Eggs (2) , Brown Sugar (1/3 cup) , Cream Cheese (2/3 cup) , and Ricotta Cheese (1 3/4 cups) 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
Drizzle Lemon Juice (to taste) over Fresh Strawberries (to taste) to avoid oxidation, then use them to decorate the cake. Store in your fridge until ready to serve!

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