The strawberry cheesecake is a perfect dessert for summer, with a fresh and delicate flavor, ideal for the hottest days of summer.
Its cheerful color makes this cake very inviting, perfect even for more formal situations.
Ingredients for the base
- 250 g biscuits
- 100 g butter
For the cream
- 2 cups ricotta cream
- 2 cups whipping cream
- 8 g gelatine
For the strawberry gelée
- 300 g strawberries
- 1/2 cup sugar
- 4 g gelatine
- lemon juice
Put the dry biscuits inside a mixer and let it go for a few seconds to obtain a perfectly sandy mixture.
Melt the butter in a bain-marie or microwave, let it cool and then add it to the biscuits to obtain a moist mixture.
Transfer it inside 8,66 inches pan previously covered on the bottom with baking paper.
Compact the biscuit base with the back of a spoon to get a really perfect and homogeneous result and store in the refrigerator for an hour.
Add the ricotta cream in a bowl, obtained by mixing together ricotta and icing sugar.
Separately whip the cream and add it little by little to the ricotta cream with very delicate movements from top to bottom. You can not sweeten the cream since the cream of ricotta is already very sweet. In a few tablespoons of cream, melt the sheets of gelatine previously put to soften in a little cold water and squeezed so as to lose all the excess water.
When the gelatine has melted to perfection, add it to the cream.
Take back the biscuit base and pour over the cream and level it with a spatula. Let rest in the fridge for at least 5-6 hours.
In a saucepan, add the fresh strawberries cut into pieces, the sugar and the lemon juice. When the strawberries start to release their liquid, blend with a blender and continue cooking for a few more minutes so that the puree cools down a little.
Put some gelatin sheets to soften in a little cold water. In the meantime, for a smoother result pass the strawberry puree in a strainer to eliminate all the seeds present in the fruit.
Pour the strawberry gelée over the cheesecake. Put into the refrigerator for two hours. Decorate the surface with fresh strawberries.
Store cold strawberry cheesecake for 2-3 days in the refrigerator under a glass jar or inside an airtight container.