Creamy Ricotta Cheesecake with Lemon & Strawberry Coulis
A silky cheesecake built on a buttery biscuit base, filled with lemon-scented ricotta cream and crowned with a fresh homemade strawberry coulis. It's the kind of dessert that makes the table go quiet for a moment. Generous but never heavy — a lovely way to close a meal.
🛒 Ingredients
1 servings
- 100 g unsalted butter
- 200 g cornstarch biscuits
- 1 kg ricotta, well drained (or cream cheese)
- 395 g sweetened condensed milk
- 60 g caster sugar
- 4 g vanilla sugar
- Finely grated zest of 2 lemons
- 4 eggs, lightly beaten
- 10 g unflavoured powdered gelatine
- 60 ml cold water
- 400 g fresh strawberries
- 100 g caster sugar (for the coulis)
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Directions
- 1
Crush the biscuits into a fine powder, then stir in the melted butter until you have a moist, even crumb.
- 2
Press the mixture firmly into the base of a 25 cm springform tin, about 6 cm deep.
- 3
Bake for 5 minutes at 150 °C in a preheated oven, then set aside to cool.
- 4
Blend the ricotta with the sugar, condensed milk and vanilla sugar until completely smooth.
- 5
Fold in the lemon zest and the lightly beaten eggs, mixing gently with a spatula — don't over-whisk.
- 6
Pour the filling over the biscuit base and smooth the surface.
- 7
Bake for 15 to 20 minutes at 165 °C: the edges should be set while the centre still has a slight wobble.
- 8
Soften the gelatine in the 60 ml of cold water and let it bloom for a few minutes.
- 9
Blend the strawberries, bring them to a gentle simmer with the sugar and reduce for 5 minutes over low heat.
- 10
Off the heat, stir the bloomed gelatine into the strawberry coulis until fully dissolved.
- 11
Let the cheesecake cool slightly, pour the coulis on top and chill for at least 4 hours before releasing the tin.
💡 Chef's Tip
This cheesecake is even better after a night in the fridge, so make it the day before. Take it out 10 minutes before serving and finish with fresh strawberries and lemon zest. If you use ricotta, drain it thoroughly — a wet filling turns grainy. For a clean release, run a thin knife around the edge before opening the tin.
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