Quickly to prepare, it’s a great dessert for strawberry season. This sweet pie will also be your snack.
+For the crust:
°60 grams butter
°1 egg yolk
°3 tablespoons of lemon juice
°250 grams of ricotta
°1.25 dl of low-fat natural yogurt
°2 tablespoons of lemon juice
°60 grams of sugar
°250g strawberries, peeled and sliced
°1.5 dl heavy whipping cream
- Preparation : To prepare the crust, mix the butter into the flour to get a granular texture. Add egg yolks, lemon juice, and a little cold water if needed. Mix until the dough becomes smooth. Kneading dough on light floured work surface to soft, & press it equally to bottom of removable bottom cake pan. Cover with greaseproof and leave for 8 minutes, then remove the aluminum foil and continue cooking for another 8 minutes. Let it cool down. In a bowl, whisk together ricotta, yogurt, eggs, lemon juice, and sugar until smooth. Pour the crust and bake for 30 minutes, or until the cake is set. In a food processor, reduce half of the strawberries to a puree, then pass it through a strainer. Spread this collide on a cheesecake, then top it with whipped cream and remaining strawberries.