Strawberry & almond crumble cheesecake

Keep it fresh and you will fall in love with this cake every time you’ll taste it.

Ideal for summer breakfast, it’s a delicious mix of  strawberry, Ricotta cheese and almonds: yummy!

 

SERVES 5 PEOPLE
READY IN 1h

 

INGREDIENTS

1 lb 2 oz Ricotta cheese

5 oz confectioner’s sugar

 

1 shortcrust pastry sheet (I used Stuffer’s)

 

1 cup strawberry jam

4-5 fresh strawberries

 

2 tablespoons almond flour

1 tablespoon all-purpose flour

1 tablespoon sugar

1 oz butter (cold)

 

 

STEP 1 : MAKE THE FILLING

Using the electric whisk, beat Ricotta cheese and sugar.

 

STEP 2: PLACE INTO THE BAKING TIN

Rool out the shortcrust pastry sheet and place it into a baking tin on a parchment paper sheet. Now fill it with the filling prepared on step 1.

 

STEP 3: ADD STRAWBERRIES

Spread the strawberry jam on the filling , the add sliced fresh strawberries.

 

STEP 4: MAKE THE CRUMBLE

Place into the blender bowl: almond powder, all-purpose flour, sugar and cubed butter and blend to get such a sand ( ab. 20-30 seconds). Now cover the cake with the crumble.

 

 

STEP 5: COOK

Cook the cake in preheated oven at 180°C for about 40-45 minutes.

When cold serve it!

#getBready & enjoy your meal

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Post Author: Aurora

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