Strawberry Ricotta Cheesecake

It’s strawberry season again and what better way to enjoy sweet berries is to marry them with cheese. This easy to make cheesecake is sweet creamy and melts in your mouth.

Servings 8 pieces

INGREDIENTS

1 ¼ C Ricotta Cheese

¼ C Honey

¼ C Flour

4 Large Eggs

Grated Zest of 1 Lemon

1 tsp Vanilla Extract

7 to 8 Strawberries (sliced in thirds) *

Shortening or Butter (to grease the pan)

1 TBS Sugar (to sprinkle on top)

DIRECTIONS

Preheat your oven to 350°F. Grease an 8 in springform pan.

Wash and hull the strawberries then cut each one in three slices.

Separate the yolks from the egg whites. Beat the egg whites until stiff and reserve.

Beat the ricotta together with the honey. Add the yolks, the lemon zest, the vanilla and the flour and mix well. Gently fold in 1/3 of the whipped egg whites. Fold in the remaining egg whites and mix with care. Pour the mixture into the greased pan and place the strawberries slices on top. Sprinkle sugar over the top of the strawberries

Bake for 40/45 minutes or until a cake tester comes out clean. Let it rest on a cooling rack for 10 minutes and run a knife around the outside of the pan before opening the springform pan.

Serve warm or refrigerate and serve cold.

To print a copy of this recipe go to Strawberry Ricotta Cheesecake.