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Strawberry cheesecake – Cheesecake ricotta & fragole

Strawberry cheesecake – Cheesecake ricotta & fragole

A strawberry cheesecake is one of those wonderful simple treats that you need to grant yourself sometimes. To tell the truth, this time I made it thinking about Mother’s day, as a virtual gift to my mom, who still lives in Italy and whose face I see much more on Skype than live! Well, yes, she is not here, so in the end we won’t be able to enjoy together, but..il pensiero è quello che conta ( translation : it’s the thought that counts), right?

My mom likes to bake very much and her pies and tarts are so good that sometimes I think I would like to go back home just to be spoiled like a child and running to the kitchen every time a good smell gets to my room…then I would check what’s going on and offer myself to help, ending up tasting everything here and there and making a mess 🙂

strawberry cheesecake

In spring, we were used to preparing small glasses full of strawberries, lemon juice, brown sugar and some fresh whipped cream…it was our special spring treat after lunch. At first I thought to prepare it in her honor, but then I realized I needed to put a little bit much effort, so I prepared this delicious strawberry cheesecake!

Here in Belgium strawberries are excellent, above all the ones that grow in Hoogstraten are well-known to be some of the best in the world, so in this case I am very lucky. Those little red wonders are juicy and sweet to perfection and I could eat them all day!

I know you might think this is not exactly a classic Italian recipe, but actually in Italy we really love cheesecakes and bake them often, and in this case I am using ricotta, so, yes, there’s a nice Italian touch!

If you would like to have more cake ides, I also recommend one of my favorite recipes ever : Limoncello tiramisù with raspberries and blueberries!

So, let’s see what we need!

strawberry cheesecake

Strawberry cheesecake recipe – Cheesecake fragole e ricotta

Ingredients (for a springform cake tin of 24 cm/9 inches)

8,8 oz (250 gr.) digestive biscuits (or Graham crackers)
3/4 cup (150 gr.) butter
3 drops vanilla extract
75 ml double cream
15 oz (450 gr.) ricotta
7 oz (200 gr.) cream cheese
3/4 cup (100 gr.) icing sugar
4 eggs
3 tbsp all-purpose flour
2 tbsp brown sugar
5,3 oz (150 gr.) strawberry jam
14 oz (400 gr.) strawberries

Butter and line the springform tin with baking parchment.
Crush the biscuits to crumbs either in a food processor or put them in a plastic bag and crush them with a rolling pin.

strawberry cheesecake
In the meantime, melt the butter in a small saucepan over low heat.
In a bowl, mix the crumbs and the butter together using a spatula until well coated and then transfer the mixture into the springform tin. Press firmly with your fingers to create an even layer and put in the fridge.

strawberry cheesecake

In a bowl, place the ricotta, the fresh cheese, the flour and the sugar and mix with a spatula until creamy and blended.
In another bowl, add the double cream and pour the vanilla extract drops. Add one by one the eggs and whisk until creamy, then add to the ricotta mixture.

strawberry cheesecake

Remove the biscuit base from the fridge and spoon the cream mixture onto it, trying to obtain an even layer.

strawberry cheesecake
Bake for 1 hour at 175 C and then insert a skewer to see if it comes out clean. Depending on your oven, you might have to let it bake for another 20 minutes. Remove from the oven and let cool until it reaches room temperature, then transfer into the fridge.

Wash and cut the strawberries in little pieces. In a large frying pan, caramelize the strawberries at low heat with 2 tablespoons sugar for 4/5 minutes (they don’t have to become a puree). Add the jam, stir with a wooden spoon for a minute or two, then remove from heat and let cool.

strawberry cheesecake

Recuperate the cheesecake from the fridge and pour the strawberry compote all over, covering the surface completely.

Transfer in the fridge again for at least 2 hours, better if overnight.

Remove from the tin to a big serving plate and cut it into big slices to be more happy !

The cheesecake can be stored in the fridge up to 5/6 days.

strawberry cheesecake

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Strawberry Ricotta Cheesecake

2017-05-14
: 8
: 30 min
: 1 hr
: 1 hr 30 min
: Easy

A delicious strawberry cheesecake filled with ricotta, cream cheese and double cream, topped with fresh strawberries and jam! The perfect spring treat.

By:

Ingredients
  • 8,8 oz (250 gr.) digestive biscuits (or Graham crackers)
  • 3/4 cup (150 gr.) butter
  • 3 drops vanilla extract
  • 70 ml double cream
  • 15 oz (450 gr.) ricotta
  • 7 oz (200 gr.) cream cheese
  • 3/4 cup (100 gr.) icing sugar
  • 4 eggs
  • 3 tbsp all-purpose flour
  • 2 tbsp brown sugar
  • 5,3 oz (150 gr.) strawberry jam
  • 14 oz (400 gr.) strawberries
Directions
  • Step 1 Butter and line the springform tin with baking parchment.
  • Step 2 Crush the biscuits to crumbs either in a food processor or put them in a plastic bag and crush them with a rolling pin.
  • Step 3 In the meantime, melt the butter in a small saucepan over low heat.
  • Step 4 In a bowl, mix the crumbs and the butter together using a spatula until well coated and then transfer the mixture into the springform tin.
  • Step 5 Press firmly with your fingers to create an even layer and put in the fridge.
  • Step 6 In a bowl, place the ricotta, the fresh cheese, the flour and the sugar and mix with a spatula until creamy and blended.
  • Step 7 In another bowl, add the double cream and pour the vanilla extract drops.
  • Step 8 Add one by one the eggs and whisk until creamy, then add to the ricotta mixture.
  • Step 9 Remove the biscuit base from the fridge and spoon the cream mixture onto it, trying to obtain an even layer.
  • Step 10 Bake for 1 hour at 175 C and then insert a skewer to see if it comes out clean. Depending on your oven, you might have to let it bake for another 20 minutes.
  • Step 11 Remove from the oven and let cool until it reaches room temperature, then transfer in the fridge.
  • Step 12 Wash and cut the strawberries in little pieces.
  • Step 13 In a large frying pan, caramelize the strawberries at low heat with brown sugar for 4/5 minutes (they don’t have to become a puree).
  • Step 14 Add the jam, stir with a wooden spoon for a minute or two, then remove from heat and let cool.
  • Step 15 Remove the cheesecake from the fridge and pour the strawberry compote all over, covering the surface completely.
  • Step 16 Transfer in the fridge again for at least 2 hours, better if overnight.


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