Soft ricotta cheesecake in a flaky crust topped with fresh strawberries is the perfect dessert for summer.
Total Time
7hr
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
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
Fresh Strawberries
, washed
•
2
Eggs
•
1/3
cup
Brown Sugar
•
2/3
cup
Cream Cheese
•
1 3/4
cups
Ricotta Cheese
, drained
Cooking Instructions
1.
In a bowl, whisk together the Egg (1), Coconut Oil (2 oz), Coconut Vinegar (1 Tbsp), and Brown Sugar (1/4 cup).
2.
Add the Cake Flour (1 cup) and zest of a Lemon (1), stirring with a spoon, and then using your hands.
3.
Roll the dough in plastic wrap and refrigerate for 2 hours.
4.
Preheat oven to 350 degrees F (180 degrees C).
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.
6.
Slice up some Fresh Strawberries (as needed) and use them to cover the crust.
7.
In a large bowl, whisk the Egg Yolks (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.
8.
Pour it into the prepared crust, leveling out the top using a flat spatula or the back of a spoon.
9.
Bake for about 40-50 minutes.
10.
Remove and let cool completely, then refrigerate for 4 hours or overnight.
11.
Wash and cut some more Fresh Strawberries (as needed) in half, squeeze the juice of half a lemon to avoid oxidation.
12.
Use the strawberries with the lemon juice to decorate your cake. Store in your fridge until ready to serve!
Author's Notes
Makes one 8-inch cake.
Nutrition Per Serving
CALORIES
376
FAT
20.1 g
PROTEIN
10.2 g
CARBS
39.1 g
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