Roasted Strawberry Cheesecake

This is an adapted recipe from Bright Moment Co. (one of my favourite recipe creators). I made this for my birthday, and it was an absolute hit! The sweet burst of strawberries paired with the creamy ricotta cheesecake, it is perfect for a summer dessert.

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Ingredients:

For the base:

• 355g digestive biscuits (or graham crackers)

• 110g salted butter (melted)

For the cheesecake:

• 500g ricotta

• 500g cream cheese

• 125g sour cream

• 2/3 cup sugar

• 4 large eggs

• 1/3 flour

• 1/4 cup salted butter (melted)

• 2 tsp vanilla paste

For the roasted strawberries and crumble:

• 300g strawberries

• 1 tbsp sugar

• 1/2 cup flour

• 2 tbsp sugar

• 2 tbsp salted butter (melted)

• 1/2 tsp cinnamon

• pinch of salt

For the topping:

• 300g fresh strawberries

• 250ml fresh whipping cream

• 2 tbsp powdered sugar

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Method:

For the base:

1. Preheat the oven to 180 degrees Celsius and line the bottom of a 9” round baking spring form tin with baking paper and grease the sides.

2. Place the digestive biscuits in a food processor and pulse until they are large crumbs.

3. Add the melted butter and pulse again until the butter is fully incorporated.

4. Press the biscuit crumbs evenly on the bottom and sides of the tin, then bake for 10 minutes.

For the cheesecake:

1. In a large bowl, add the ricotta, cream cheese, sour cream, and sugar, and whisk until smooth.

2. Add the eggs, flour, butter, and vanilla paste, then whisk until well combined.

For the roasted strawberries and crumble:

1. Wash the strawberries, cut off the tops, and cut them in half.

2. Place the strawberries on one half of a lined baking sheet and sprinkle them with 1 tbsp of sugar.

3. In a small bowl, add the flour, sugar, butter, cinnamon, and salt, and mix until well combined.

4. Place the cinnamon crumbs on the other side of the baking tray, then bake for 15 minutes.

To assemble:

1. Pour half of the cheesecake mixture into the spring tin with the biscuit base.

2. Spoon in the roasted strawberries (reserving the juices in the pan for later).

3. Pour the rest of the cheesecake mixture on top, then bake for 55-60 minutes. Leave the cheesecake in the turned-off oven with the door open slightly for 20 minutes.

4. Allow to cool and then set in the fridge for a couple of hours.

5. In a medium bowl, whip the cream and powdered sugar until stiff.

6. When you’re ready to serve, spoon the cream on top of the cooled cheesecake. Cut the fresh strawberries into quarters and pile on top, then drizzle the roasted strawberry juices over.

7. Sprinkle over the cinnamon crumb and decorate with edible flowers and herbs. Enjoy!