Joe Wicks' baked ricotta and strawberry cheesecake recipe
It’s tangy, refreshing and creamy, and everyone will love it.
Ingredients
- 35 g unsalted butter, melted
- 75 g ground almonds
- 25 g plain (all-purpose) white flour
- 1 pinch salt
- 1.5 tsp caster (superfine) sugar
- 1.2 oz unsalted butter, melted
- 2.6 oz ground almonds
- 0.9 oz plain (all-purpose) white flour
- 1 pinch salt
- 1.5 tsp caster (superfine) sugar
- 1.2 oz unsalted butter, melted
- 2.6 oz ground almonds
- 0.9 oz plain (all-purpose) white flour
- 1 pinch salt
- 1.5 tsp caster (superfine) sugar
- 250 g ricotta cheese
- 340 g light cream cheese
- 100 g caster (superfine) sugar
- 2 tbsp cornflour
- 3 large eggs
- 1 lemon, finely grated zest and juice
- 1 tsp vanilla extract
- 8.8 oz ricotta cheese
- 12 oz light cream cheese
- 3.5 oz caster (superfine) sugar
- 2 tbsp cornflour
- 3 large eggs
- 1 lemon, finely grated zest and juice
- 1 tsp vanilla extract
- 8.8 oz ricotta cheese
- 12 oz light cream cheese
- 3.5 oz caster (superfine) sugar
- 2 tbsp cornflour
- 3 large eggs
- 1 lemon, finely grated zest and juice
- 1 tsp vanilla extract
- 400 g strawberries, hulled
- 2 tsp runny honey
- 1 tbsp lemon juice
- 14.1 oz strawberries, hulled
- 2 tsp runny honey
- 1 tbsp lemon juice
- 14.1 oz strawberries, hulled
- 2 tsp runny honey
- 1 tbsp lemon juice
Details
- Cuisine: American
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 8
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6. Use some of the melted butter to grease the sides of a 18cm/7inch springform cake tin.
- Mix all of the base ingredients together in a medium bowl. Tip into the cake tin and press down into an even layer. Bake for 6-8 minutes until golden, then remove from the oven and set aside.
- Turn the oven down to 160°C/140°C fan/315°F/gas mark 2.
- Sandwich the ricotta cheese between four layers of kitchen paper, patting it down to form a flat circle (this removes excess moisture from the cheese). Uncover and tip into a large bowl, then add the cream cheese and use a whisk to stir until smooth.
- Mix in the sugar and cornflour followed by the eggs, lemon zest and juice, and vanilla.
- Pour the cheesecake filling over the baked crust and place the tin onto a baking tray. Bake for 50-60 minutes until the edges are set and the middle has a slight wobble. Carefully slide a knife around the outer edge of the baked cheesecake, then set aside to cool completely.
- Meanwhile, make the strawberry topping. Tip 100g/3.5oz of the strawberries into a food processor with the honey and blitz until you have a smooth purée. Cut the remaining strawberries into quarters and place in a medium bowl. Add the strawberry purée and stir to coat.
- Cut the cooled cheesecake into wedges and serve with the strawberry topping spooned over.
This recipe is from Feel Good Food by Joe Wicks, published by HQ, HarperCollins. Out now in hardback (£20) and ebook.
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