Indulge in the creamy, dreamy delight of this easy no-bake Strawberry Ricotta Cheesecake! Forget complicated crusts and lengthy baking times; this recipe delivers a luxuriously smooth and intensely flavorful cheesecake in a fraction of the time. The tangy ricotta perfectly complements the sweetness of fresh strawberries, creating a harmonious balance that will satisfy even the most discerning palate. This recipe is perfect for a casual weeknight treat or an elegant dessert for a special occasion. It's surprisingly simple to make, requiring minimal ingredients and even less effort.
Prepare to be amazed by how effortlessly this incredible cheesecake comes together. This recipe skips the traditional crust, allowing the star of the show – the luscious ricotta filling – to shine. Get ready to dive into the simple, step-by-step instructions that will guide you through creating this irresistible masterpiece. Let's get started!
Tools Needed
- Large bowl
- Whisk
- Baking tin (round springform tin)
- Baking paper
Ingredients
- Ricotta cheese: 500 grams (a bit over a pound)
- Strawberries
- Eggs: 4
- Sweetener (sugar or stevia)
Step-by-Step Instructions
Step 1. Prepare the Filling
- Place the ricotta cheese (500 grams) in a large bowl and whisk until smooth and creamy.
- Whisk in the eggs one at a time.
- Add your chosen sweetener (sugar or stevia). Start with one tablespoon at a time and adjust to your desired sweetness.
- Add vanilla extract or strawberry extract for enhanced flavor.
- Gently fold in some or all of the strawberries, or reserve them for topping.
Step 2. Bake the Cheesecake
- Pour the mixture into a greased and lined springform baking tin.
- Top with the remaining strawberries.
- Bake in a preheated oven at 180°C (350°F) for 50-55 minutes. Keep an eye on it.
Step 3. Cool and Chill
- Remove from oven and let it cool completely in the tin.
- Once cooled, carefully unmold onto a plate and refrigerate for several hours to set.
Step 4. Prepare Strawberries and Serve
- Wash and slice the strawberries. The size is up to you.
- Slice and serve!
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- You can adjust the amount of sweetener to your liking.
- Adding vanilla or strawberry extract can boost the flavor.
- Don't worry if the cheesecake still has a little jiggle after baking; it will set as it cools.
Nutrition
- Calories: Insufficient data
- Fat: Insufficient datag
- Carbs: Insufficient datag
- Protein: Insufficient datag
FAQs
1. Can I use frozen strawberries?
Yes, but make sure to thaw them completely and drain off any excess liquid before using. Slightly mashed frozen strawberries can work well, adding extra texture.
2. How long can I store the cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully overnight!
This easy no-bake Strawberry Ricotta Cheesecake is the perfect balance of creamy, tangy, and sweet. Enjoy this delightful dessert as a refreshing treat on a warm day or a sophisticated end to any meal. Impress your friends and family with this simple yet elegant recipe!