Cheesecake with Gelée

Crust

Pulse the ricotta cheese through a sieve and mix with the remaining ingredients. Reserve

Bake the oven at medium temperature

Massa

1

Mash the biscotti in a blender until fine crumbs form

Mix with melted butter to create a crumbly mixture

Use this to line a 24cm diameter mold, pressing well into the sides and bottom

Bake for 5 minutes

2

Cover the crust with the ricotta cheese mixture

Return to the oven at low temperature for 40 minutes or until the filling is firm on the edges and creamy in the center

Cobertura

1

Place water in a small bowl and sprinkle gelatin powder over it. Reserve

2

Mash the strawberries with a fork, mix with sugar, and bring to a boil, stirring occasionally

Simmer for 5 minutes, then remove from heat and pass through a sieve

Mix with melted gelatin and let cool before refrigerating for 5 minutes or until creamy

3

When the cheesecake is cold, unmold it and top with the

gelled strawberry mixture.