Looking for an easy homemade ricotta pie recipe that will make your mouth water just looking at it? Well, do not miss the one that we teach you this time in this article. It is a ricotta cheesecake and strawberries (or strawberries) very easy to make and with an irresistible spongy texture. Also, this ricotta cheesecake takes just 45 minutes to prepare, so there are no excuses. It is to prepare the mixture with the mixer, bake, prepare the jam if you want to cover it, let it cool and that’s it!
If you don’t know how to make strawberry jam for cheesecake, don’t worry! Because in the penultimate step we are going to teach you how to prepare it very easily. Take a look at the ingredients and steps of this ricotta cheesecake and you will see how you will not be able to resist its flavor.
Ingredients to make Ricotta Cheesecake:
- 500 grams of ricotta or ricotta cheese (cottage cheese)
- 4 eggs (separated into yolks and whites)
- 1 can of condensed milk
- 1 cup of cow’s milk or coconut milk
- 3 tablespoons cornstarch or cornstarch
- 2 tablespoons brown sugar
- 1 lemon (zest)
- For the strawberry jam:
- 4 tablespoons of water
- 5 tablespoons brown or white sugar
- 1 package of clean strawberries
How to make Ricotta Cheesecake:
- Place ingredients in blender or electric mixer in this order: condensed milk, egg yolks, coconut milk, cornstarch, brown sugar, chopped ricotta cheese, and lemon zest.
- Beat well until a smooth and homogeneous cream is left. Booking.
- Hack: You can use white sugar, coconut sugar, maple syrup or any other sweetener or sweetener you want for the cottage cheesecake.
- With an electric mixer beat the egg whites until they are very consistent, as seen in the photo.
- Add the easy ricotta cake mix to the stiff egg whites.
- Mix gently to incorporate the egg whites into the ricotta cheesecake batter without losing air (this is important for a fluffy texture).
- Place the dough in a round mold about 25 cm in diameter, previously greased and sprinkled with rice flour or cornstarch.
- Tip: If you don’t care if it’s gluten-free or not, you can also flour the ricotta and strawberry tart mold with wheat flour.
- Bake the ricotta cheesecake in a preheated oven at 180ºC for 35 minutes or until golden and well set. Then take it out of the oven and let it cool to room temperature.
- You can now serve the homemade ricotta tart as it is, but I preferred to cover it with a homemade strawberry jam
- . To make it, place the strawberries, sugar and water in a pot.
- Let boil for about 5 minutes until the strawberries are slightly poached. Then crush the jam in the same pot with a blender or, failing that, with an electric mixer.
- Trick: Strain it if you prefer not to find the strawberry seeds or strawberries in the coverage.
- Cover the easy ricotta cheesecake with the strawberry jam and let it rest in the fridge. When it is very cold, serve it to your liking.
