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Ricotta cheesecake with fresh strawberries

Ricotta cheesecake with fresh strawberries, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Cheesecake

Ingredients portion 8

Ricotta cheese 500 g

Shortbread biscuits 200g

Butter 75 g

Gelatin 14 g

Vanilla essence 1 teaspoon

Strawberry 400 g

Sugar powder 50 g

Fresh mint 1 piece

Cooking instructions 1 hour

1 Chop the biscuits into crumbs in the blender.

2 Melt the butter and mix with the chopped biscuits.

3 Take a small round mould, press the biscuits firmly against the bottom and sides of the mould and leave in the refrigerator while you prepare the filling.

4 Pour 2 tablespoons cold water into a bowl and add the gelatine packet, place the bowl in a bowl of hot water. Be careful not to overheat the gelatine so that no lumps appear.

5 Stir in the ricotta, vanilla essence and icing sugar. Add the gelatine and mix again.

Chicken baked with mushrooms and rice

6 Pour the mixture over the biscuit base and place in the oven. Cook the cheesecake at 150-160 degrees for 40 minutes.

7 Serve the finished cheesecake chilled, garnished with the strawberries and a sprig of mint.

Recipe tip The finished cheesecake can be covered with jelly and you can experiment with fruit.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .