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This pie is not as creamy and rich as the original cheesecake, it has a drier, lighter texture and makes its own crust. Topped with fresh, juicy strawberries covered in a simple glaze of strawberry jam, it makes for a great dessert!
2 lbs. of ricotta cheese
1/3 cup of sugar
Grated rind of one lemon
3 tablespoons of brandy (optional)
4 cups of strawberries
½ cup of strawberry jam
In fine sieve over bowl, drain ricotta for at least 1 hour
Line bottom of 9 to 10 inch springform pan with parchment paper and the butter sides. Set aside.
In large bowl, beat eggs with sugar until light and fluffy. On medium speed, beat in drained ricotta, lemon rind and brandy until almost smooth – 2-3 minutes. Scrape into pan, smoothing top.
Bake in a centre of 300F oven until fully set in the centre and golden brown around edges – 80-90 minutes. Let cool in pan on a rack, then remove pan side.
Arrange strawberries on top. Warm jam until runny and pour over strawberries – let cool.
I like to frost this light whipping cream before topping with strawberries and jam glaze. If you decide to do that, let the jam glaze cool a little before pouring it over the berries.
For more strawberry recipes, please check out:
Remember – your comments and suggestions are always welcomed and appreciated!