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 plain 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.
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Crush the biscuits and mix them with the butter
Cover the buttered base of a springform pan (18 cm diameter) with the mixture and place it in the refrigerator
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 cut in half on the biscuit base
Spoon the cheese mixture over the strawberries and chill for three or four hours until it sets
Decorate with the remaining strawberries and whipped cream
Cottage cheese is an extremely soft acid curd; it can be replaced with caprino or robiola, possibly thinning with a little milk if they remain too firm
Blender
Springform pan
Store in the refrigerator
It is recommended to serve chilled
Italia
| Energy (kcal) | 298.42 |
| Carbohydrates (g) | 17.14 |
| of which Sugars (g) | 10.47 |
| Fat (g) | 20.21 |
| of which Saturates (g) | 11.95 |
| Protein (g) | 12.71 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.69 |
