Ricotta and Strawberry Cheesecake

An elegant individual cheesecake featuring panettone base, creamy ricotta filling, and fresh strawberry coulis. Topped with grated chocolate.

Vegetarian Dessert Cheesecake No-Bake Strawberries

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

74.3g

per serving

74.3 g total

Fat

68.5g

per serving

68.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

for coulis

tbsp

Icing Sugar

for filling

tbsp

Chocolate

grated for garnish

Dairy

100

Double Cream

whipped

100

Ricotta

Fruits

Strawberries

for coulis

handful

Strawberries

halved

GrainsCereals

slice

Panettone

ready-made

Liquids

Brandy

a splash

Method

Place the panettone slice into the base of a 12.5cm chefs' ring on a plate.

Blend 50g of strawberries and 2 tablespoons of icing sugar in a food processor until smooth.

Press the strawberry mixture through a sieve into a bowl to remove pips.

Mix the whipped cream, ricotta, remaining icing sugar, brandy, and 3 tablespoons of coulis in a bowl.

Arrange halved strawberries on the panettone and pour the filling over them.

Refrigerate the cheesecake for ten minutes to set.

Remove the ring, garnish with grated chocolate, and drizzle with the remaining coulis.