Description
Delightful individual-sized desserts that combine strawberries with creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons sugar (for the crust)
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter
- 1/2 teaspoon salt (for the crust)
- 230 grams cream cheese
- 500 grams fresh ricotta cheese
- 1/2 tablespoon lemon zest
- 1 tablespoon fresh lemon juice (for the filling)
- 1/4 teaspoon salt (for the filling)
- 1/4 cup sugar (for the topping)
- 1 pint fresh strawberries, sliced
- 1 tablespoon fresh lemon juice (for the topping)
Instructions
- Prepare the Crust: Melt the butter with the sugar over low heat until the sugar dissolves. Mix the graham cracker crumbs with salt and stir in the melted butter. Press into the bottom of a tart pan and refrigerate for about 1 hour.
- Make the Filling: Beat the cream cheese and ricotta until smooth. Add lemon zest, lemon juice, and salt. Spread over the chilled crust and refrigerate until well chilled, about 2 hours.
- Prepare the Topping: Mix strawberries with sugar and lemon juice, then cook over medium heat until boiling. Reduce heat and simmer for 20-23 minutes until thickened. Let cool.
- Serve: Once cheesecake is set, cut into wedges and top with strawberry topping.
Notes
Best served chilled. Store tightly covered in the refrigerator for up to 3 days or freeze the filling for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cheesecake, strawberry, dessert, mini desserts, party food