Name: Baked Ricotta & Strawberry Cheesecake
Total time: 1 h 5 min
Yield: 10
Ingredients: For the base; 35g/1¼oz unsalted butter, melted; 75g/3oz ground almonds; 25g/1oz plain white flour; A pinch of salt; 1½ tsp caster sugar; For the cheesecake filling; 250g/9oz ricotta cheese; 1 x 340g carton light cream cheese; 100g/4oz caster sugar; 2 tbsp cornflour; 3 large eggs; Finely grated zest and juice of 1 lemon; 1 tsp vanilla extract; For the strawberry topping; 400g/14oz strawberries, rinsed and hulled; 2 tsp runny honey; 1 tbsp lemon juice

VMG Recipes