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Cheesecake with Strawberries and Ricotta

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Cheesecake with Strawberries and Ricotta
Image: Yordanka Kovacheva
1 / 9
20 min.
55 min.
75 min.
"There are desserts, which are created to bring joy to everyone - for those who prepare them and those who are lucky enough to try them"


  • Base
  • butter - 0.7 oz (20 g) at room temperature
  • raw nuts - 7 oz (200 g) hazelnuts, almonds, pistachios (peeled)
  • brown sugar - 2.1 oz (60 g)
  • salt - 1 pinch
  • Thick strawberry syrup
  • strawberries - 4.6 oz (130 g)
  • water - 2/5 cup (100 ml)
  • sugar - 2.8 oz (80 g)
  • lemon juice - 1 1/3 tbsp (20 ml)
  • Cheese mixture
  • ricotta - 9 oz (250 g)
  • crystal sugar - 6 oz (170 g)
  • lemon peel - from 1/2 lemon (the yellow part)
  • eggs - 3 pcs.
  • butter - 6 oz (170 g) at room temperature
  • flour - 2.8 oz (80 g)
  • baking powder - 1 pc.
  • cinnamon - 1 - 2 pinches (optional)
  • For decoration
  • strawberries - 4 - 5 pcs.
  • mint leaves - 2 - 3 pcs. (fresh)

How to cook

For the base, put all of the products in a blender and turn it on and blend them well. Distribute the resulting mixture in a cake tin lined with baking paper and the paper itself should be very well greased. The cake tin must be round with a diameter of 9.5″ (24 cm) or rectangular with dimensions of approximately 7x11″ (18/28 cm).

Flatten the base, by pressing it down with the back of a spoon, then store it in the refrigerator while you prepare everything else.

For the syrup, use the blender again and blend the strawberries in it. Combine the lemon juice, sugar, water and strawberries and boil everything for 8 minutes over medium heat. Leave the mixture to cool.

Prepare the main mixture for the cake by pouring the sugar and lemon peel into the washed and well-dried blender. Blend at high speed, until a fine sugar and lemon powder is obtained.

Separate the egg whites from the yolks of the three eggs. Beat the egg whites with 1.1 oz (30 g) of the lemon powdered sugar and set the mixture aside.

Beat the remaining sugar along with the butter separately into a fluffy cream. Add the yolks one by one, then the Ricotta cheese, then the flour, baking powder and cinnamon - all while beating at all times.

Add the fluffy lemon egg whites mixture to the prepared cheese mixture and mix gently with a spatula or wooden spoon until both are very well mixed together, whille being careful that the mixture doesn't lose it volume.

Pour half of the mixture on the base and spread a spoonful of the thick strawberry syrup on top, then cover it with the other half.

Bake the cheesecake in a preheated oven at 320°F (160 degrees), at the lowest position for 45 minutes. Then turn off the oven and leave the cheesecake inside for 1 hour.

Once you remove it from the oven, pour the remaining syrup over the strawberry cheesecake. You don't have to pour all of it and you can set aside a portion of it, which can be used when serving. Garnish with thinly sliced ​​fresh strawberries and fresh mint leaves. When it has cooled completely, put the cheesecake in the refrigerator for 2-3 hours.

An absolutely delicious treat!

The cheesecake with strawberries and ricotta is ready.


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