strawberry Ricotta cheese cake

Ingredients

900g Firm Ricotta
120g Honey
60g caster sugar
1 tsp dried camomile flowers

400g choc ripple cookies
140g brown butter, melted
pinch of salt

3 punnets of strawberries, finely sliced

Icing sugar for dusting

Directions

Preheat oven to 160 degrees fan forced.

In a small saucepan gently heat the honey and camomile flowers over low heat for 4-5 minutes before removing from the heat and setting aside.

Place the choc ripple cookies into the bowl of a food processor and blitz on high for 1-2 minutes until you have a fine crumb. Drizzle in the brown butter and add a pinch of salt and mix until evenly incorporated.

Grease a 21cmx31cm flan tin and place the base mix into the flan and evenly press out until the bottom and sides are completely covered. Set the base in the fridge for 10-15 minutes before baking in your oven for 10 minutes. Allow the base to cool completely before adding the filling.

Meanwhile make the filling. Into a clean bowl of a food processor add the ricotta, infused honey and caster sugar and blitz for 3-4 minutes until the ricotta is smooth.

Once the base has cooled it is time to make the cheesecake. Fill the crust with the ricotta filling being sure that you have an even distribution. At this stage I like to place the cheesecake into the fridge for an hour or two to let everything firm up before topping with the freshly sliced strawberries.

Ten minutes before you are ready to serve the cheesecake remove it from the fridge and pop it out of the flan onto a serving platter before you carefully line the top with the strawberry slices. Lastly dust the cheesecake with icing sugar and serve.
Notes
I like to use brown butter in this recipe to add extra moreishness to the dish however, unsalted butter works just as well.