Strawberry, Ricotta and Thyme Cheesecake
By Sweet Eve Strawberries
Published on 26 April 2022
This recipe is much easier than a traditional cheesecake with biscuit crumbs at the bottom. Ricotta is a simple whey cheese and marscapone is a cream cheese, and the combination of the two makes this dish creamy and rich.Time and servings
1 hr 25 minsTotal time
6Servings
25 minsPrep time
1 hrCooking time
Ingredients
- 1 small handful of thyme
- 200 g of sweet eve strawberries
- 500 g of ricotta cheese
- 250 g of marscapone cheese
- 150 g of icing sugar
- 4 large eggs
- 1 lemon, the finely grated zest of
- 4 tbsp of candied peel
Method
Step 1
Pre-heat the oven to 170°C. Butter and line a 23cm cake tin with baking parchment.Step 2
Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well. Add the eggs, one by one, and beat well.Step 3
Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack.Step 4
Hull and slice the Sweet Eve strawberries, and when the cheesecake is ready arrange them in a spiral on the top. Sift icing sugar on top and serve.