Hello friends, today I present to you this delicious baked ricotta and fresh strawberry cheesecake, very easy and quick to make. The baked version is spectacular; personally, I prefer it to the classic no-bake version. This recipe is special because I don’t use crumbled cookies for the base but homemade shortcrust pastry, and the filling is with ricotta and yogurt. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for Baked Ricotta and Strawberry Cheesecake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup butter
- grated lemon zest
- 1 pinch fine salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup ricotta
- 2/3 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1 pinch fine salt
- grated lemon zest
- 1/4 cup cornstarch
- 2 eggs
- 1 cup strawberries
- 2 tbsp granulated sugar
- Half lemon juice
Tools
- 1 Springform pan
- 1 Bowl
- Electric hand mixer
- 1 Stand mixer
- 1 Paddle attachment
- 1 Small saucepan
Steps for Baked Ricotta and Strawberry Cheesecake
To make the baked ricotta and strawberry cheesecake, you need to prepare the shortcrust pastry in advance. In the bowl of the stand mixer, add the sifted flour, granulated sugar, pinch of salt, vanilla extract, baking powder, and cubed butter. Mix using the paddle attachment at speed 2 for a few minutes until you get a sandy mixture. Add the egg and mix for a few more minutes until you get a compact and homogeneous dough. If necessary, add a splash of milk. Compact the shortcrust dough well, wrap it in cling film and place it in the fridge to firm up for about an hour. Of course, you can also knead by hand or use any kitchen robot. Retrieve the shortcrust pastry from the fridge, roll it out on a floured surface using a rolling pin, and obtain a sheet about 1/8 inch thick. Line a springform pan with parchment paper and lay the pastry as shown in the photo, creating a shell.
In a fairly large bowl, add the ricotta left at room temperature for 30 minutes. Then pour in the granulated sugar and grated lemon zest and beat with electric mixers for a few minutes. Add the eggs and continue mixing. Finally, add the cornstarch with the salt and continue mixing until you get a smooth and homogeneous mixture. Pour the cream into the pastry shell and bake in a static oven at 350°F for 50 minutes and then for 10 minutes at 320°F. In total, it will take an hour. Turn off the oven, open the door slightly and leave the cheesecake in the oven for another 45 minutes. After this time, let it cool completely at room temperature.
In a small saucepan, pour the diced strawberries along with the lemon juice, granulated sugar, and cook for a few minutes, stirring occasionally. When the strawberries are soft, turn off the heat and let them cool.
Gently unmold the cheesecake from the tin and place it on a serving plate. Decorate the top with the strawberry coulis. Place the cheesecake in the refrigerator for a couple of hours and then serve. I hope you like this latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The strawberry cheesecake can be stored in the fridge for a couple of days. If you wish to use Philadelphia, you can do so and omit the ricotta. If you prefer to use digestive biscuits for the base, you can use them instead of the pastry.
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