Crust
4 tablespoons of butter
1 package of graham cracker crumbs (200g)
2 eggs
200g of ricotta cheese
150g of cream cheese
3/4 cup of sugar
100g of strawberries, fresh or in syrup
1 egg white
2 tablespoons of sugar
Lemon zest
Hazelnut leaves
Accompaniment
Circular mold with removable rim, 22cm diameter
Crust
4 tablespoons of butter
1 package of graham cracker crumbs (200g)
2 eggs
200g of ricotta cheese
150g of cream cheese
3/4 cup of sugar
100g of strawberries, fresh or in syrup
1 egg white
2 tablespoons of sugar
Lemon zest
Hazelnut leaves
Accompaniment
Circular mold with removable rim, 22cm diameter
In a bowl, mix the butter and crushed graham crackers to form a crumbly mixture
Line the bottom of the mold with the crust
Bake in a preheated oven at 180°C for 15 minutes
In a blender, beat the eggs, ricotta cheese, cream cheese, and sugar until smooth
Distribute the filling over the baked crust and arrange the strawberries, sinking them into the filling
Bake again in a preheated oven for an additional 15 minutes
Let it cool
Mix the egg white with sugar and cook over low heat, stirring constantly until warm
Transfer to a stand mixer and beat until stiff peaks form
Distribute over the cheesecake, sprinkle with lemon zest, decorate with hazelnut leaves and strawberries.
