The strawberry cheesecake is a fresh and delicious dessert, perfect for summer days. The crunchy ginger biscuit base perfectly complements 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 for ending 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 place in the refrigerator
Dissolve the gelatin sheet in 2 tablespoons of water
Mix the cottage cheese with the sugar and lemon zest
Add the gelatin and yogurt
Arrange half of the strawberries, cut in half, 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 whipped cream
Cottage cheese is an extremely soft acidic curd; it can be replaced with goat cheese or robiola, possibly diluted with a little milk if they are too firm
Blender
Springform Pan
Store in the refrigerator
It is recommended to serve cold
Italia
| 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 |
