Sweet Eve strawberry, ricotta and lemon thyme cheesecake
Ingredients
- 500g ricotta cheese
- 250g mascarpone cheese
- 150g icing sugar
- 4 large free-range eggs
- finely grated zest of 1 lemon
- 4 tbsp candied peel
- handful lemon thyme flowers and leaves
- 200g Sweet Eve strawberries
- Icing sugar for sifting
Method
- Pre-heat oven to 170C/Gas4.
- Butter and line a 23cm cake tin with baking parchment.
- Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well.
- Add the eggs one by one and beat well.
- Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well.
- Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour.
- The cheesecake should be firm when ready.
- Cool on a wire rack. Hull and slice the strawberries, and when the cheesecake is ready arrange them in a spiral on the top.
- Sift icing sugar on top and serve.
