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Italian Recipe Cheesecake with Strawberries

Updated: Mar 11

  • I bring you the recipe for the original cheesecake as the Italians make it, it is very juicy and refreshing. A real treat with the younger generation and some festive occasions. Follow recipe.

Ingredients: (mold 24 cm), simple, total time: 45 min.
  • 400 g of cow's milk ricotta

  • 250 g of Philadelphia

  • 250 g of dry biscuits

  • 150 g of sugar

  • 150 g of butter

  • 3 Tablespoons of 00 flour

  • 50 ml of liquid cream

  • 4 eggs

  • 400 g of strawberries

  • 1 vanilla bean

  • 250 g of strawberry jam

How to make baked strawberry cheesecake
  1. First, finely chop the biscuits in a blender until you get flour.

  2. Melt the butter in a saucepan over low heat, then pour it into the biscuits and mix well.

  3. Take a hinged cake pan (the doses of this recipe refer to a 24 cm one), cover the bottom with a sheet of parchment paper, and pour the biscuit grains into it.

  4. With the help of the back of a spoon, compact it until it forms a uniform layer of about 1.5 cm. Put the pan in the fridge while you prepare the cream.

  5. Open the vanilla bean and remove the black seeds. Put the berries and seeds in a small bowl with the cream (liquid).

  6. In a bowl put the Philadelphia, ricotta, flour, and sugar. Be careful to sift the ricotta, otherwise, lumps will form.

  7. Mix well until you get a smooth and homogeneous cream.

  8. Take back the cream, remove the vanilla pod and mix the eggs one at a time. After the eggs, add the mixture to the ricotta and Philadelphia cream. Mix well.

  9. Level well and bake at 160 °C for about 1 hour and a quarter. Check that the cheesecake is cooked with the help of a toothpick before taking it out of the oven. If taking it out is dry, the cake will be baked.

  10. Let it cool to room temperature, then put it in the fridge and prepare the strawberry topping.

  11. Cut the strawberries into small pieces, heat them in a pan with a couple of tablespoons of sugar. Caramelize over low heat for a few minutes, avoiding making them mash, then add the jar of jam. Quickly mix everything, turn off the heat and let it cool.

  12. Take the pan with the biscuit base from the fridge, pour the cream into it.

  13. Take the cheesecake out of the fridge, pour the strawberry compote over it. Put it back in the fridge and let it rest for a couple of hours before serving.

Buon appetito!

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