Strawberry Ricotta Cheesecake

6:40:00

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.

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Ingredients
- Serves 8 +
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Base
50 gram melted Coconut Oil
1 tablespoon Coconut Vinegar
60 gram Powdered Confectioners Sugar
150 gram Cake Flour
1 Organic Lemon , zested
Filling
to taste Fresh Strawberries
2 separated Egg , just the yolk
90 gram Brown Sugar
150 gram Cream Cheese
450 gram drained Ricotta Cheese
Topping
to taste washed, halved Fresh Strawberries
Directions HIDE IMAGES
STEP 1
In a bowl, whisk together the Egg (1), Coconut Oil (50 gram), Coconut Vinegar (1 tablespoon), and Powdered Confectioners Sugar (60 gram).
STEP 2
Add the Cake Flour (150 gram) 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 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
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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