Ricotta Cheesecake with Strawberry Topping

Oh dear.. I hate PMS. It absolutely ruin my diet program, and ruin my blogging mood as well.

Anyway it's a Ricotta Cheese Cake. Another great recipe from Easy Baking book. Originally the recipe use a pie crust. But again.. I hate my PMS. I can't even bring my mood to make one. And so I use digestive biscuits. Good choice actually because the taste is absolutely marvelous.

I also make a fresh strawberry topping to accompany the cake. The original recipe does not have it.

 

RICOTTA CHEESE CAKE

Source : Easy Baking

Crust :

85 gr butter melted

200 gr digestive biscuits, crushed

• Brush the 20 - 23 cm loose base cake tin with oil.
  
• Stir the biscuits with the melted butter. Spread over the base of the cake tin. Press well.
  

Filling :

450 g ricotta cheese

125 ml double cream --> I use fresh cream

2 eggs plus 1 egg yolk

85 gr caster sugar

Finely grated rind of 1 lemon

Finely grated rind of 1 orange --> skipped

• Beat the ricotta, cream, eggs, sugar, and lemon rind until soft and creamy. 
• Pour over the prepared pan. Bake for 30 minutes. The first 20 minutes, use the down heat. And the rest of it use the top heat. 
• Bake until set and golden brown. Let it cool.

Strawberry Topping 

55 gr caster sugar

4 tbsp water

250 gr fresh strawberries, sliced

1 tsp arrawroot --> I used tapioca flour

• Place the sugar in as saucepan with 2 tablespoon of water over a low heat. 
• Stir until sugar has dissolved. Increase the heat, add the half (125 gr) of strawberries. 
• Cook for a few minutes until strawberries begin to soften. Remove from heat.
• Mix the arrawroot and the remaining water, the add to the strawberries and stir until smooth.
• Cook again until the juice thickens. Let it cool. 
• Then add the remaining sliced strawberries. Stir well. Cool in the fridge before use.
  

Notes :

I made only a half recipe and used 18 cm loose base round pan.