Sunday, June 23 2024

Strawberry Cheesecake is a cold, no-bake fruit cake that is simple and delicious!

Variant of the classic Cold Cheesecake; In this case, made with a dry cookie base and a creamy layer of ricotta cheese, sugar, cream and lots of strawberries inside and on top!


Fresh, fragrant, with a delicate strawberry flavor, deliciously choreographed; in two words the best strawberry cheesecake ever!

Homemade like in the best bakeries!

 

 

SERVINGS:6

6-inch springform pan

INGREDIENTS:

Cookie base:

  • 3 oz of digestive cookies
  • 3 tbsp of butter

Creamy Strawberry Filling:

  • 1 cup of ricotta cheese (or cream cheese; if using cream cheese, add only 1 teaspoon of gelatin)
  • 6 tbsp of sugar
  • 1/2 cup of heavy whipping cream, already sweetened
  • 1 teaspoon of vanilla extract
  • 1.5 tsp of gelatin sheets
  • 100 grams of whole strawberries, cleaned (to make the puree, about 3.5 ounces)

To Complete:

  • 9 oz of strawberries

Optional Strawberry Sauce for Topping:

  • 50 grams of strawberries (about 1.75 ounces)
  • 1/2 tablespoon of powdered sugar
  • 2-3 drops of lemon juice

 

METHOD:

Prepare the Ricotta and Vanilla base:

If you have time the night before, I recommend draining the ricotta cheese, wringing it out in a cloth; whip it perfectly with the help of electric whips with the sugar and vanilla until smooth, velvety and lump-free, cover it with plastic wrap and leave it in the refrigerator overnight.

The ricotta will take on a very intense and strong flavor. If you do not have time to do this the day before, do it at the beginning of preparation

Then prepare the Biscuit Base :

Finely blend the cookies in a mixer, mix them in a bowl with the previously melted and cold butter. Lay the mixture in an opening mold and level with a spoon so that the base is about 1 cm thick. Place in the refrigerator to chill for about 30 minutes.

You can also prepare the cookie the day before.

Finally, when the base is ready, clean the strawberries, wash them, dry them and blend them with the help of a minipimer, filter the juice obtained with a narrow-rimmed strainer, or if you like the seeds you can also not filter. Take the ricotta, sugar and vanilla mixture again and add the strawberry puree.

Whisk well with the help of a hand whisk; the mixture should be frothy, blended and free of lumps.

Finally, whip the cream well and incorporate it into the ricotta and strawberry mixture, mixing from the bottom up.

Then soak the gelatin in 4 tablespoons of ice water. About 10 seconds will be enough.

Squeeze out the gelatin and place it in a small saucepan with 2 tablespoons of the ricotta and strawberry cream you just made.

Place on the stove to heat over very low heat and WITHOUT bringing to a boil otherwise the gelatin will not work anymore.

Swirl a few seconds, lift off the heat contact and allow the gelatin to melt without letting it get too hot.

Then pour the gel mixture into the ricotta cream.

Turn a few seconds quickly and immediately pour the mixture into the pan (or circle) where the now-cold cookie is.

Make sure that the mixture has taken its place perfectly even in the corners, then shake the pan lightly on the table to level out the mixture and finally level with a rather long knife.

At this point place in the refrigerator for about 4 to 5 hours.

The Strawberry Cheesecake should settle and solidify.

At the end of the indicated time, take it out of the refrigerator, before opening the circle or pulling it out (if you are not using the opening pan), proceed to peel off the parts of the Strawberry Cheesecake with the tip of a sharp knife.

Only after making sure that at least roughly the sides are detached, proceed to open the circle and slide it off.

It is possible that there may be some imperfections.

Don’t worry! Level the edges with a smooth, sharp knife.

With the same knife, long and smooth (and washed) peel the cookie off the baking sheet. Do this gently; you will see that it will only take a few strokes to peel it off.

At this point, transfer the Strawberry Cheesecake to a riser or to a serving dish on which you intend to serve it.

Store in the refrigerator.

At this point you can prepare the Strawberry Sauce to add as a topping along with the fresh fruit or to pour over each slice directly on the plates.

Blend the previously cleaned, washed and dried strawberries, strain the smoothie with the help of a fine-hole strainer so that only the puree free of lumps and seeds is obtained.

Add lemon and powdered sugar until the sauce is velvety and smooth.

Store the sauce in the refrigerator as well.

 

Half an hour before serving your Cheesecake, clean, wash and dry the fresh strawberries.

Cut them in half and arrange them on the surface of the cake; if you have chosen to make the strawberry sauce as well, add the sauce first and then the fruit.

The Strawberry Cheesecake is ready to be served. Enjoy it cold from the refrigerator.

 

 

 

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