Torte Di Ricotta Con Fragole Recipe
Italian ricotta cheesecake topped with baby wild strawberries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let it cool.
Filling Preparation
- 3
Mix the Filling
In a large bowl, combine the ricotta cheese and granulated sugar. Beat with an electric mixer until smooth and creamy.
- 4
Add Eggs
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and lemon zest, mixing until fully incorporated.
- 5
Add Flour
Sift in the all-purpose flour and mix until just combined. Avoid overmixing.
- 6
Pour the Filling
Pour the ricotta mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
- 7
Bake
Bake the cheesecake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Topping Preparation
- 8
Prepare the Topping
Wash the baby wild strawberries and gently pat them dry. In a small bowl, sprinkle with powdered sugar and toss to coat.
- 9
Serve
Once the cheesecake has cooled completely, remove it from the springform pan. Top with the sweetened strawberries and garnish with fresh mint leaves before slicing and serving.