Cheesecake with Ricotta and Fresh Strawberries
You will need
- For eight servings:
- - ricotta cheese - 500 g;
- - shortbread - 200 g;
- - strawberry - 400 g;
- - butter - 80 g;
- - icing sugar - 50 g;
- - gelatin - 15 g;
- - vanilla essence - 1 tsp;
- - A bunch of fresh mint.
Grind shortbread biscuits in a blender to a state of crumb. Melt butter, mix with cookies.
Take a round shape, tamp the cookies on the bottom, put in the fridge.
While you can cook the stuffing. Pour two tablespoons of cold water into a bowl, add a bag of gelatin, put the bowl in a bowl of hot water. Just make sure that the gelatin does not overheat, otherwise lumps will appear.
Mix Ricotta with powdered sugar and vanilla essence. Add gelatin, mix again.
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