Decadent Strawberry Cheesecake
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 260g |
| Butter | 150g |
| Whole ricotta | 500g |
| Mascarpone cheese | 250g |
| Icing sugar | 150g |
| Fresh liquid cream (heavy cream) | 100g |
| Gelatin sheets | 10g |
| Vanilla bean | 1 |
| Strawberry jam | 200g |
Instructions
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Prepare the Crust: Begin by melting the butter in a small saucepan over low heat. In a separate large bowl, crush the digestive biscuits into fine crumbs. Once the butter is melted, pour it over the biscuit crumbs, mixing until well combined.
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Assemble the Base: Line a 20 cm (8-inch) springform pan with parchment paper or acetate for easy removal later. Press the crumb mixture evenly into the bottom of the pan using the back of a spoon to compact it well. Once firm, place the pan in the refrigerator to chill for about 15 minutes while you prepare the cream filling.
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Prepare the Gelatin: In a small bowl, soak the gelatin sheets in cold water to soften. Set aside.
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Prepare the Cream Filling: In a saucepan, pour the liquid cream and scrape the seeds from the vanilla bean into the pan. Place the pan over low heat and bring to a gentle simmer, being careful not to let it boil.
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Make the Cheese Mixture: In a large mixing bowl, whisk the ricotta and mascarpone cheese together with a spatula until smooth and well combined. Sift in the icing sugar and mix again until fully incorporated and smooth.
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Combine Gelatin and Cream: Once the cream and vanilla mixture is heated and nearly boiling, remove it from the heat. Squeeze any excess water from the soaked gelatin sheets and add them to the hot cream. Stir with a whisk until the gelatin dissolves completely.
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Blend the Cream into the Cheese: Slowly pour the warm cream and gelatin mixture into the cheese mixture while stirring gently to combine everything into a smooth, silky cream.
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Assemble the Cheesecake: Retrieve the chilled crust from the refrigerator. Carefully pour the cream cheese filling over the crust, spreading it evenly with a spatula to level the surface.
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Chill and Set: Refrigerate the cheesecake for at least 4-6 hours, or until it has fully set.
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Top with Strawberry Jam: Once the cheesecake is set, spread a layer of strawberry jam on top for an extra burst of flavor and a glossy finish. Slice and serve!
Notes
- To enhance the flavor, you can add fresh strawberry slices on top of the jam layer just before serving.
- For a more elegant touch, garnish with mint leaves or grated dark chocolate.
- If you prefer a firmer cheesecake, add a little more gelatin according to your preference.
This creamy, indulgent cheesecake with its sweet and tangy strawberry topping is sure to be a hit at any gathering. Its smooth texture and rich flavor make it a perfect dessert for special occasions or just a delightful treat for a cozy evening at home. Enjoy every bite of this “cheesecake golosa” with its perfect balance of flavors!
