2 cups of all-purpose flour
1/2 cup of unsalted butter or margarine, melted
500g of ricotta or Minas cheese, fresh
4 eggs
1 1/2 cups of sugar
2 teaspoons of vanilla extract
1 cup of sour cream, mixed with 1 tablespoon of lemon juice
2 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
For the sauce:
1/4 cup of Karo
2 cups of fresh strawberries, sliced
2 cups of all-purpose flour
1/2 cup of unsalted butter or margarine, melted
500g of ricotta or Minas cheese, fresh
4 eggs
1 1/2 cups of sugar
2 teaspoons of vanilla extract
1 cup of sour cream, mixed with 1 tablespoon of lemon juice
2 tablespoons of all-purpose flour
1 teaspoon of vanilla extract
For the sauce:
1/4 cup of Karo
2 cups of fresh strawberries, sliced
Preheat the oven to a moderate temperature (170°F)
Mix the crumbly biscuits with the melted butter or margarine and knead well
Spread the mixture into a 24cm square tin and press down firmly on the bottom and sides
In a bowl, beat the ricotta or Minas cheese until smooth, then add the eggs, sugar, and vanilla extract
Continue beating until the cream is light and fluffy
Spread it over the biscuit mixture and bake for about 25 minutes or until firm. Reserve
In another bowl, mix the sour cream with flour and vanilla extract, and spread it carefully over the warm cake
Refrigerate for at least 3 hours
For the sauce: Place Karo in a saucepan, bring to a boil, then add strawberries
Cook for an additional minute
Let cool and serve separately.
