In a bowl, whisk together the Coconut Oil (50 gram), Brown Sugar (60 gram), Coconut Vinegar (1 tablespoon), and Egg (1).
Add the Cake Flour (150 gram) and zest of a Lemon (1), stirring with a spoon, and then using your hands.
Roll the dough in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees F (180 degrees C).
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.
Slice up some Fresh Strawberry (as needed) and use them to cover the crust.
In a large bowl, whisk the Egg (2), Brown Sugar (90 gram), Cream Cheese (150 gram), and Ricotta Cheese (450 gram) together until you get a smooth cream.
Pour it into the prepared crust, leveling out the top using a flat spatula or the back of a spoon.
Bake for about 40-50 minutes.
Remove and let cool completely, then refrigerate for 4 hours or overnight.
Wash and cut some more Fresh Strawberry (as needed) in half, squeeze the juice of half a lemon to avoid oxidation.
Use the strawberries with the lemon juice to decorate your cake. Store in your fridge until ready to serve!