Filling
500 g ricotta cheese
1/3 cup (ch) of sugar
1 teaspoon vanilla
4 large eggs, slightly beaten
Crust
200 g biscuit crumbs
1/4 cup (ch) of melted butter
Topping
1/4 cup (ch) of water
2 tablespoons red gelatin powder
400 g fresh strawberries
1/2 cup (ch) of sugar
Accessory
Mold with a 24 cm diameter
Filling
500 g ricotta cheese
1/3 cup (ch) of sugar
1 teaspoon vanilla
4 large eggs, slightly beaten
Crust
200 g biscuit crumbs
1/4 cup (ch) of melted butter
Topping
1/4 cup (ch) of water
2 tablespoons red gelatin powder
400 g fresh strawberries
1/2 cup (ch) of sugar
Accessory
Mold with a 24 cm diameter
Filling
Sift the ricotta cheese and mix with the other ingredients. Reserve
Preheat the oven to medium temperature
Crust
Blend the biscuit crumbs in a liquidizer
Mix it with melted butter until a fine crumb forms, then line the mold with it, pressing well onto the sides and bottom
Bake for 5 minutes
Cover the crust with the filling 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
Topping
Place water in a small bowl and sprinkle gelatin powder. Reserve
Mash fresh strawberries with a fork, mix with sugar, and bring to a boil over high heat, stirring occasionally
Simmer for 5 minutes
Remove from heat, pass through a sieve, and combine with the dissolved gelatin
Let it cool and refrigerate for 5 minutes or until creamy
When the cheesecake is cold, remove it from the mold and distribute the strawberry gelée on top.
