Strawberry cheesecake


  • 125 g of biscuits
  • 60 g of butter
  • 100 g of granulated sugar
  • Brown sugar
  • 500 g Longo Seirass
  • 125 g of plain yoghurt
  • 12 g of gelatine sheets
  • 2 spoons of fresh cream
  • Grated lemon zest
  • Strawberries
  • Mint leaves


  • 1

    Crumble the biscuits with the melted butter and some granulated sugar.
    Spread the mixture over an ovenproof tin and leave in the fridge for an hour.

  • 2

    Mix the ricotta with the sugar, yoghurt and lemon zest.
    Dissolve the gelatine in the hot cream and pour it into the mixture.

  • 3

    Cut the strawberries into quarters and arrange over the biscuit layer, sprinkle with the brown sugar and then pour over the mixture. Leave in the fridge for 3-4 hours.
    Garnish with the remaining strawberries and mint leaves. 

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