STRAWBERRY AND RICOTTA CHEESECAKE, cold dessert, no-bake strawberry cake recipe, no gelatin, perfect dessert after lunch or dinner, simple and creamy.
A fresh seasonal cake is just what we need, during this period strawberries abound, so let’s take advantage and prepare a delicious strawberry and ricotta cheesecake with cream.
Cream is almost essential in this ricotta dessert if we don’t want to use mascarpone because it freezes and releases water when it softens, which is not very pleasant or at least I don’t like it.
Furthermore, the cream in this strawberry and ricotta cheesecake allows you to make a cold dessert without gelatin, an excellent cold dessert except for the strawberry sauce that must be cooked.
Follow me in the kitchen today there’s strawberry cheesecake with ricotta!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Ricotta
- 1 1/4 cups Fresh Liquid Cream
- 8 tbsp Sugar
- 10.5 oz Strawberries
- 7 oz Digestive Biscuits
- 5.5 oz Butter
Preparation
Put the biscuits and diced butter in the mixer and blend everything, if necessary, add a little water.
Pour the mixture into a 8-inch springform pan lined with plastic wrap and level well with a spoon.
Mix the ricotta with the cream and 4 tablespoons of sugar using a hand blender or electric beaters, all together.
Pour the mixture onto the cookie base and place in the freezer for at least an hour.
Wash the strawberries well, chop half of them while placing the other half in a small pot on the stove with 2 tablespoons of sugar and 2 of water.
Let it cook until it forms a syrup, then strain it through a fine-mesh sieve and let it cool.
Remove the dessert from the fridge and cover it with the syrup, then add the chopped strawberries and serve.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
Arte in Cucina Recommends
Strawberry and Ricotta Cheesecake Cold Dessert, no-bake strawberry cake recipe, no gelatin.
If you don’t prefer cream, use mascarpone or Philadelphia.
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