For the crust
1 tablespoon of honey
4 tablespoons of butter
1 1/2 cups of fine crumb cake flour
For the filling
500g of ricotta or cottage cheese
1/2 cup of heavy cream
6 tablespoons of sugar
3 eggs
1 1/2 teaspoons of vanilla extract
1 tablespoon of lemon juice
For the topping
500g of sliced strawberries
1/4 cup of strawberry jelly passed through a sieve
For the crust
1 tablespoon of honey
4 tablespoons of butter
1 1/2 cups of fine crumb cake flour
For the filling
500g of ricotta or cottage cheese
1/2 cup of heavy cream
6 tablespoons of sugar
3 eggs
1 1/2 teaspoons of vanilla extract
1 tablespoon of lemon juice
For the topping
500g of sliced strawberries
1/4 cup of strawberry jelly passed through a sieve
Preheat the oven to 200°F (70°C) (soft)
Melt the butter and honey in a small saucepan over low heat
Stir for about 2 minutes until the mixture is smooth
Mix well the fine crumb cake flour with the melted mixture
Grease the bottom and sides of a round springform pan, 23cm in diameter, with butter
Press firmly and smooth out with a spatula
Process all the ingredients for the filling in a food processor
Pulse until well mixed (or, if not using a processor, sift the ricotta and mix well with the remaining ingredients)
Spread over the crust
Bake for 50 minutes or until a toothpick inserted comes out clean
The filling should still be slightly moist; it will set as it cools
Remove from the oven and let cool completely
Then, wrap in plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight
A little before serving, arrange the strawberries over the cheese filling decoratively
Heat the strawberry jelly quickly until it melts
Brush over the strawberries and remove from ring pan
Serve 12 pieces.
