For the crust
1 package of biscuit dough (200 g)
1/2 cup unsalted butter, melted (100 g)
1/4 cup confectioners' sugar (45 g)
For the filling
1 envelope of unflavored gelatin (12 g)
1/3 cup cold water (80 ml)
400 g of strawberries
1 cup whole milk (240 ml)
2 cups ricotta cheese, drained and sifted (400 g)
1 cup confectioners' sugar (180 g)
14 strawberries, hulled and sliced in half (140 g) for decoration
For the crust
1 package of biscuit dough (200 g)
1/2 cup unsalted butter, melted (100 g)
1/4 cup confectioners' sugar (45 g)
For the filling
1 envelope of unflavored gelatin (12 g)
1/3 cup cold water (80 ml)
400 g of strawberries
1 cup whole milk (240 ml)
2 cups ricotta cheese, drained and sifted (400 g)
1 cup confectioners' sugar (180 g)
14 strawberries, hulled and sliced in half (140 g) for decoration
Preheat the oven to 350°F (medium)
Mix the crust: In a blender, process the biscuit dough until it forms a crumb
Pour the crumb into a medium bowl, add the butter and confectioners' sugar, and mix with your fingers until it forms a crumbly mixture
Press the mixture into the bottom of a 9-inch springform pan
Use a spatula to press the crust evenly around the edges
Cook in the preheated oven for about 10 minutes, or until firm
Let cool completely
Mix the filling: In a small bowl, sprinkle the gelatin over cold water and let it sit for a few minutes
Melt the gelatin mixture in a microwave-safe bowl
Pour the melted gelatin into a blender with the strawberries, milk, ricotta cheese, and confectioners' sugar, and blend until smooth
Pour the filling into the cooled crust
Cover with plastic wrap or aluminum foil and refrigerate for about 2 hours, or until firm
Deseed in a decorative plate, decorate with sliced strawberries, and serve
380 calories per slice
