Pastel de ricotta italiano al horno

Ingredientes

• 1 packet / 1.05 cups of sweet biscuits (for the base)
• 150 g / 2/3 cup melted butter
• 600 g / 2 1/2 cups whole milk ricotta
• 3 Tbsp caster sugar
• 1 lemon
• A pinch of cinnamon powder
• 2 Tsp vanilla extract
• 1 large egg (organic)
• 300 ml / 1 1/4 cups cream
• 1 dark chocolate bar (for decoration)
• 2 Tbsp icing sugar
• Strawberries (for decoration)

Preparación

1. 1

   Break up the biscuits, adding them directly to a food processor and crumble until they become fine. Transfer to a large bowl and mix with melted butter. Press the mixture into a pie dish with a fork to create a firm, even base and put it into the fridge to set for an hour or if possible, overnight.

2. 2

   In a large bowl, combine the ricotta and sugar. Zest the lemon directly on top, then add cinnamon, vanilla extract, and the egg. Mix thoroughly until smooth.

3. 3

   Once the base its set, pour the ricotta filling over the top and smooth it over with a spatula then bake in a preheated oven at 356°F (180°C) for 30 minutes.

4. 4

   While it bakes, whip the cream. In a large bowl, combine cream, icing sugar, and vanilla extract. Use a hand mixer to whip until stiff peaks form, then set aside.

5. 5

   Once the cheesecake has completely cooled, chill it in the fridge for a couple of hours before spreading the whipped cream over the top, covering it completely. Grate dark chocolate on top, and add strawberries or your favourite fruit too.