For 12 -14 cheesecakes
- 750g ricotta
- 4 eggs
- 150g caster sugar
- 450ml single cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 100g gluten free flour
- 90g seedless strawberry puree or jam
- juice from one lemon
For whipped cream
- 150 ml double cream
- 25g icing sugar
- a few drops of pink food colouring
- 24 blueberries
- 6 ripe strawberries
- optional, flowers and freeze dried strawberry chucks
Heat oven to 150°C.
Beat ricotta, sugar, salt and vanilla in a large bowl until smooth. Add eggs, 1 at a time, beating well after each addition. Add the single cream and flour. Beat until smooth.
Butter and dust 6 10 cm tart tins with removable bottom with some flour. Pour ricotta mixture to fill tins almost to the top.
Combine strawberry puree or jam with lemon juice and stir until smooth. Drizzle neat, thin, parallel lines across the batter. Using a clean toothpick make perpendicular lines to create zigzags with an up and down movement.
Bake for 20 to 30 minutes, until it passes the toothpick test, but before it starts cracking. Do not worry if the cheesecakes puff up in the oven, they will not overflow. Depending on how many tart tins you have, you might have to bake cheesecakes in one or more batches. Make sure to thoroughly clean and dry the tins between batches.
Remove from oven and let cool a bit. With a sharp knife, gently separate the edges from the tins. Push up bottoms to remove cheesecakes from tins and place on a large platter to cool completely.
Whip single cream, icing sugar and colouring until you get soft peaks. Pipe whipped cream onto cold cheesecakes and decorate with fruit and edible flowers.