The strawberry cheesecake is a fresh and indulgent dessert, perfect for summer days. The crunchy ginger biscuit base pairs perfectly with the cottage cheese cream enriched with natural yogurt and whipping cream. Fresh strawberries add a touch of sweetness and a note of freshness. This dessert is ideal to finish a lunch or dinner in a light yet satisfying way.
Crumble the biscuits and mix them with the butter
Cover the buttered base of a cake tin (18 cm diameter) with the mixture and refrigerate
Dissolve the sheet of gelatin in 2 tablespoons of water
Mix the cottage cheese, the sugar and the lemon zest
Add the gelatin and the yogurt
Arrange half of the strawberries, halved, on the biscuit base
Spoon the cheese mixture over the strawberries and chill for three to four hours until set
Decorate with the remaining strawberries and with whipped cream
Cottage cheese is an extremely soft sour curd; it can be replaced with goat cheese or robiola, possibly diluted with a little milk if they remain too firm
Blender
Springform pan
Store in the refrigerator
Best served cold
Italy
| Energy (kcal) | 306 |
| Carbohydrates (g) | 16.68 |
| of which Sugars (g) | 10.28 |
| Fat (g) | 20.41 |
| of which Saturates (g) | 11.54 |
| Protein (g) | 14.56 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.85 |
