Ricotta and strawberry cheesecake

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

For the base, place the panettone slice into the base of a 12.5cm/5in chefs' ring on a plate.
For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
For the filling, place the cream, ricotta, icing sugar, brandy and three tablespoons of the coulis into a bowl and mix well.
Place the halved strawberries on top of the panettone base. Pour over the filling mixture. Place into the fridge to set for ten minutes.
To serve, remove the ring from the cheesecake, sprinkle over the grated chocolate and drizzle over the remaining strawberry coulis.

2 tbsp icing sugar

3 tbsp grated chocolate, to garnish

splash brandy

100ml/3Â½fl oz double cream, whipped

100g/3Â½oz ricotta

50g/1Â¾oz strawberries

handful strawberries, halved

1 slice ready-made panettone

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!