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RECIPE
11 INGREDIENTS12 STEPS7HR

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.
7HR
Total Time
40MIN
Active Time

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:
1
Serves 1

Base

1 cup
Cake Flour
1/4 cup
Brown Sugar
2 oz
Melted  Coconut Oil
1
Medium  Egg
1 Tbsp
Coconut Vinegar
1
Lemon , zested, juiced

Filling

as needed
2
only the yolks
1/3 cup
Brown Sugar
2/3 cup
Cream Cheese
1 3/4 cups
Ricotta Cheese , drained

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Nutrition Per Serving

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CALORIES
3006
FAT
161.2 g
PROTEIN
81.3 g
CARBS
317.6 g

Author's Notes

Makes one 8-inch cake.

Cooking Instructions

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Step 1
In a bowl, whisk together the Coconut Oil (50 gram), Brown Sugar (60 gram), Coconut Vinegar (1 tablespoon), and Egg (1).
Step 2
Add the Cake Flour (150 gram) 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 Strawberry (as needed) and use them to cover the crust.
Step 7
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.
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 Strawberry (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!

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Nutrition Per Serving
Calories
3006
% Daily Value*
Fat
161.2 g
207%
Saturated Fat
105.1 g
526%
Trans Fat
3.3 g
--
Cholesterol
918.8 mg
306%
Carbohydrates
317.6 g
115%
Fiber
7.0 g
25%
Sugars
159.5 g
--
Protein
81.3 g
163%
Sodium
1180.4 mg
51%
Vitamin D
3.8 µg
19%
Calcium
1177.4 mg
91%
Iron
10.6 mg
59%
Potassium
1503.7 mg
32%
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