Cheesecake with strawberry jam and berries

180 minutes
10 people

A fresh and tasty dessert that will give off a blaze of aromas, scents and textures.


  • 180 g Digestive cookies
  • 100 g butter
  • 500 g ricotta
  • 250 g cream cheese
  • 350 g confectioner’s sugar
  • 10 g gelatin leaves
  • 100 g fresh cream
  • Rind of 1 lemon
  • 70 g lemon juice
  • Strawberry jam
  • 280 g juice of fresh berries
  • 35 g cornstarch


  1. Melt the butter in a saucepan over low heat, let it cool, add it to the crumbled cookies and mix well.
  2. Pour the base made of cookies and butter into a 24 cm diameter hinged mold and form a compact and smooth base. Let it harden in the fridge for 30 minutes.
  3. For the filling soak the gelatin in cold water for about 10 minutes.
  4. Cook the juice of the lemons and the mixed berries over low heat for 5 minutes, adding 150g of confectioner’s sugar a little at a time.
  5. Use a sieve to separate the berries from the juice.
  6. Heat the cream and gelatin in a saucepan, stirring until it melts completely.
  7. Sift the ricotta, add the cream cheese, the lemon rind and 100 g of confectioner’s sugar. Finally add the warm cream until the mixture is smooth.
  8. Take the mold out of the fridge, pour half of the creamy mixture and level it with a spatula. Fill with berries and cover with the rest of the cream.
  9. Let rest in the fridge for 2 hours.
  10. Prepare the topping by pouring the juice of the berries into a saucepan, adding the cornstarch and stirring well to avoid the formation of lumps. Pour over the heat and let thicken for about 5 minutes.
  11. Pour the berry sauce onto the fridge-cold cheesecake and level it.
  12. Store in the fridge for 1 hour and serve once firm.
Mixed berries


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