Archive of BBC Food Recipes

Ricotta and strawberry cheesecake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook


  1. For the base, place the panettone slice into the base of a 12.5cm/5in chefs' ring on a plate.

  2. 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.

  3. For the filling, place the cream, ricotta, icing sugar, brandy and three tablespoons of the coulis into a bowl and mix well.

  4. Place the halved strawberries on top of the panettone base. Pour over the filling mixture. Place into the fridge to set for ten minutes.

  5. To serve, remove the ring from the cheesecake, sprinkle over the grated chocolate and drizzle over the remaining strawberry coulis.


For the base

  • 1 slice ready-made panettone

For the strawberry coulis

  • 50g/1¾oz strawberries
  • 2 tbsp icing sugar

For the filling

  • 100ml/3½fl oz double cream, whipped
  • 100g/3½oz ricotta
  • 2 tbsp icing sugar
  • splash brandy
  • handful strawberries, halved
  • 3 tbsp grated chocolate, to garnish

Shopping List

Ricotta and strawberry cheesecake

Cooking ingredients

Biscuits, snacks and sweets


Dairy, eggs and chilled


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