Ricotta Cheesecake with Strawberry Coulis

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Ricotta Cheesecake with Strawberry Coulis

Ricotta Cheesecake with Strawberry Coulis is an authentic Italian cheese cake recipe. People normally like to eat with Strawberry sauce. Coulis is a French word and its definition, a thick, smooth sauce made with pureed and filtered fruit or vegetable and use to garnish or as a base.




Ingredients: Ricotta Cheesecake with Strawberry Coulis


Digestive biscuits                                             125 G

Candied, peeled and chopped                         100 g

Butter                                                                 65 g

Crème fraiche                                                    150 ml

Ricotta cheese                                                    575 g

Caster sugar                                                       100 g

Vanilla pod, seeds only                                      1

Eggs, large                                                           2

Strawberries                                                        225 g

Zest and juice of orange                                     1



Preparation Method: Ricotta Cheesecake with Strawberry Coulis


Preheat the oven to 170 C. Line an 8 inch springform cake tin with baking parchment. Place the biscuits into a food processor together with the peel. Blend until the biscuits are crushed and peel is chopped. Add 50 g of the melted butter and process until mixed. Place into the tin and spread evenly over the bottom. Press firmly into the place and reserve.


Blend together crème fraiche, ricotta cheese, vanilla seeds, sugar and eggs in a food processor. While processing, add the remaining melted butter and blend for few seconds. Pour the mixture on to the base. Transfer to the preheated oven and cook for about an hour, until set and risen round the edges but slightly wobbly in the centre. Switch off the oven and allow to cool there. Chill in the refrigerator for at least 8 hours or preferably overnight.


Wash and drain the strawberries. Hull the fruit and remove any soft spots. Put into the food processor alongwith 25 g of the sugar, orange juice and zest. Blend until smooth. Add the remaining sugar to taste. Pass through a sieve to remove seeds and chill in the refrigerator until needed.


Cut the cheesecake into wedges, spoon over some of the strawberry coulis and serve.

2017-04-29T13:15:55+00:00 December 22nd, 2016|Appetizer, Cake, DESSERTS, RECIPES, SNACKS, Sweet Dishes /Dessert|0 Comments

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