Ingredients for the strawberry and yogurt cheesecake

3 punnets of strawberries
500 g of shortcrust pastry
5 eggs
400 g of ricotta
180 g of Greek yogurt
1 lemon
200 g of unrefined cane sugar
6 tablespoons of honey

Method

Wash and dry the lemon, then grate the zest. In a bowl, beat the eggs with the sugar and lemon zest until the mixture is light and frothy. Work the ricotta together with the yogurt in a mixing bowl, then fold in the egg and sugar mixture. Line a 30 cm tin with baking paper. Roll out the shortcrust pastry and transfer it into the tin. Pour the ricotta cream over the top. Place in the oven and bake at 180°C for approximately 50 minutes. Remove from the oven and leave to cool. Meanwhile, wash and drain the strawberries and leave them to drip dry on kitchen paper. Place the now-cooled tart on a serving plate. Spread a thin layer of honey over the surface and arrange the halved strawberries in an even pattern.

Notes and tips

This strawberry cheesecake pairs wonderfully with a dessert wine — for example a Trentino rosé Moscato, with its delicate, pleasant and full bouquet. A lighter alternative can be made by replacing the classic cream with a lighter yogurt cheese cream.