No Bake Ricotta & Strawberry Cheesecake

Step by step: No Bake Ricotta & Strawberry Cheesecake

• Step1

  Grind 250 grams (9 oz) of graham cracker or biscuit in a blender, or using a rolling pin. Mix with 50 grams (2 oz) of sugar and 150 grams (5.5 oz) of melted butter. Place a 28 cm (11 inch) in diameter ring on a serving plate. Press the mixture into the ring, making sure it is tight and compact. Place in the fridge.

• Step2

  Pass 900 grams (2 pounds) of homemade ricotta cheese through a sieve.

• Step3

  Soak 30 grams (1 oz) of granulated gelatin in a cup of cold water.

• Step4

  Place 200 grams (7 oz) of soft butter and a tablespoon of vanilla sugar (or a few drops of extract) in the bowl of a stand mixer. While whipping on high speed, add 300 grams (11 oz) of sugar.

• Step5

  Gradually add the ricotta cheese into the butter, whipping constantly. Add 300 grams (11 oz) of sour cream and mix until smooth.

• Step6

  Heat the gelatin to 60-70°C (150°F) and set aside to cool slightly.

• Step7

  Whip 500 ml (1 pint) of whipping cream (min 30 % fat) until stiff. Fold into the ricotta mixture.

• Step8

  Mix some of the mixture with the gelatin, and fold back into the ricotta filling. Mix until combined.

• Step9

  Remove the cracker crust from the fridge, and pour the ricotta filling into the ring. Refrigerate for at least 4 hours.

• Step10

  Make the strawberry topping: Wash 500 grams (18 oz) of strawberries. Remove the stem and cut into quarters. Place in a sauce pan, add 150 grams (5.5 oz) of sugar and melt over medium heat, stirring constantly. Simmer over low heat for 5 minutes. Set aside to cool. If you don’t have fresh strawberries, you could add the gelatin to 350 grams (12 oz) of strawberry preserve.

• Step11

  Soak 6 grams (about 2 teaspoons) of granulated gelatin in 3 tablespoons of cold water for 15 minutes. Heat the bloomed gelatin to 60-70°C (150°F). Add into the strawberries and mix. Cool to about 30°C (86°F).

• Step12

  Remove the cake from the fridge, spread the strawberry topping evenly on top and place back in the fridge for 2 hours.

• Step13

  After 2 hours, remove the cake from the fridge. To unmold, run a sharp paring knife around the ring, and carefully lift the ring from the cake.

• Step14

  Serve this beautiful, delicious ricotta & strawberry cheese cake with tea or coffee. Visit our website to find a red velvet cake recipe, and other recipes.