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Tart cheesecake with wild strawberries

ingredients

servings

12

Grated lemon peel

1 teaspoon

Icing sugar

6 teaspoons

Philadelphia light spreadable cheese

200 grams

Ricotta cheese

200 grams

Berry jam

400 grams

Lemons

1 unit

Baking powder for desserts

1 unit

White sugar

200 grams

Butter

200 grams

Type 00 wheat flour

600 grams

Desserts from Italy

Tart cheesecake with wild strawberries

Tart cheesecake with wild strawberries

vegetarian with gluten with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart cheesecake with wild strawberries

Based on fast and easy pastry with a tasty double stuffing

Tart cheesecake with wild strawberries step 1

step 1

For two tarts 22-23 cm diameter: First we make the pastry and put in the robot: the flour, baking powder and sugar, and dates off then add the cold butter into pieces, lemon juice

Tart cheesecake with wild strawberries step 2

step 2

and continue to go until the mixture is shaped by adding cold water until it congeals.

Tart cheesecake with wild strawberries step 3

step 3

Pour on a lightly floured pastry board, give it the shape of a ball and place it in the refrigerator at least half an hour wrapped in plastic wrap.

Tart cheesecake with wild strawberries step 4

step 4

Take back the dough, roll out the dough, place it into the greased mold, for me not because silicone, prick the base well with the tines of a fork.

Tart cheesecake with wild strawberries step 5

step 5

Prepare the filling, slamming the ricotta and sugar philadelphia

Tart cheesecake with wild strawberries step 6

step 6

Roll out the mixture of cheeses on the basis

Tart cheesecake with wild strawberries step 7

step 7

then also roll out the jam (I to make it softer the step a few seconds in the microwave)

Tart cheesecake with wild strawberries step 8

step 8

and I decorated with some 'advanced pastry

Tart cheesecake with wild strawberries step 9

step 9

Mass in the oven for a 30na of minutes at 180 °. When cold I have risen from the mold and dusted with icing sugar.

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