Strawberry Cheesecake with fresh Sheep’s Ricotta
INGREDIENTS (serves 6):
200g/7oz plain cookies or graham crackers
250g/8.8oz fresh cheese spread
200g/7oz fresh ricotta
Strawberry jam, to taste
2 tablespoons of sugar
Melt the butter in a small saucepan. Finely chop the cookies and add to the butter to form a smooth mixture. Pour into a greased cake pan and flatten with a spoon. Place in the refrigerator for half an hour.
Mix the fresh cheese, ricotta and sugar together in a bowl to form a cream. Pour the cream into the cake pan and level with a spoon. Place in the refrigerator for at least three hours. Gently warm the jam, then pass it through a sieve and drizzle it over the cheesecake. Serve cold.