Strawberry Cheesecake

Filling

Sieve the ricotta cheese and mix it with the other ingredients. Reserve

Bake the oven to medium temperature

Crust

Pulse the graham crackers in a blender

Mix them with melted butter until you get a crumbly mixture

Line the mold with this crust, pressing well on the sides and bottom

Bake for 5 minutes

Creamy Filling

Cover the crust with the ricotta cheese mixture

Bake again at low temperature for 40 minutes or until the filling is firm on the edges and creamy in the center

Covering

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

Mash the strawberries with a fork, mix them with sugar and bring to a boil over high heat, stirring occasionally

Let it simmer for 5 minutes

Remove from heat and strain through a sieve

Add the dissolved gelatin, mix well, 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 topping over it.