Ricotta and Strawberry Cheesecake

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

Cook Time

0 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tbsp

Icing Sugar

for coulis

2
tbsp

Icing Sugar

for filling

3
tbsp

Chocolate

grated for garnish

Dairy

100
ml

Double Cream

whipped

100
g

Ricotta

Fruits

50
g

Strawberries

for coulis

1
handful

Strawberries

halved

GrainsCereals

1
slice

Panettone

ready-made

Liquids

5
ml

Brandy

a splash

Steps

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.