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.



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 around the edges but slightly wobbly in the center. 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 along with 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.


Read: Blueberry Cheesecake Tart Recipe