Strawberry ricotta cake


Summer is the time of fresh fruit and no-bake cakes. Hungary’s bakeries are filled with yogurt and cottage cheese-based delicacies. This particular cake uses ricotta. Do not expect a cheesecake, as this is definitely not aiming to be one. Much lighter and more refreshing.


80g graham cracker powder

2 tbsp cocoa powder

80g melted butter

600g strawberries

500g ricotta

150mL heavy cream

20g gelatin

100mL water

3 tbsp sugar for the strawberries

80g sugar for the ricotta

2 tsp vanilla extract

Zest of a lemon


Mix the cracker crumbs with the cocoa powder in a food processor. Drizzle in the melted butter while it’s running. Press the mixture into an 8-inch springform pan lined with parchment paper.

Process the cleaned strawberries and add the sugar and a tsp of lemon juice. Heat slightly. Meanwhile, bloom 10g gelatin with 50mL water, then microwave. Add to the warm strawberry mix and refrigerate.

Mix the ricotta with the sugar, vanilla, and lemon zest. Heat up the cream until like warm. Bloom the rest of the gelatin in 50mL of water, then microwave to dissolve and mix into cream. Add to ricotta mix and refrigerate.

Once both mixes cooled a bit and thickened, ladle onto crust alternating layers. Finish off with a layer of strawberry mix. Refrigerate overnight before serving.

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