List of Ingredients
- 14 OZ. of strawberries
- 11 OZ. of fresh cream cheese
- 9 OZ. of ricotta cheese
- 5 OZ. of digestive type cookies
- 2/3 C. of cream
- 1/2 C. of powdered sugar
- 1/4 C. of granulated sugar
- 2 TBSP. of gelatin
- Vanilla pod
- Lemon
Method
Place a square mold (8 in. side) on a baking tray without edges, lined with parchment paper. Blend the cookies with the soft butter and form a layer less than 1/2 inch thick inside the mold. Press down well.
Put 1 tablespoon gelatin to soak in water. Whip 1/2 cup of cream.
Mix the cream cheese and ricotta with 1/2 cup powdered sugar and the seeds from half a vanilla pod.
Heat another 1/4 cup of cream, remove from heat, dissolve the gelatin (after you’ve squeezed out the excess water) in it and add it to the cream cheese mixture. Mix well, then pour into the square mold. Soak another tablespoon of gelatin.
Blend 7 ounces of strawberries with 1/4 cup sugar and a few drops of lemon juice. Heat a quarter of this sauce and dissolve the squeezed-out gelatin in it, stirring carefully. Mix it with the rest of the sauce and pour it on top of the cheese mixture inside the mold. Let cool in the refrigerator for at least 2 hours.
Remove the mold from the refrigerator, gently heat the metal edge and remove the cheesecake. Divide it into 6 portions and decorate them with the strawberry chips.
For the strawberry chips: slice 7 ounces of strawberries very finely, distribute them on a tray lined with parchment paper, sprinkle with a little bit of powdered sugar and bake at 150 °F in a convection oven, slightly open, for 2 hours.