Strawberry Ricotta Cheesecake

Soft cheesecake made with ricotta in a flaky crust topped with fresh strawberries is the perfect dessert for summer.

Dessert-Friday, what do you think about my idea of launching a new weekly column where every Friday I post a (healthy-ish) dessert recipe for you to make and enjoy over the weekend?

For most of us Saturday and Sundays are the days we spent with friends, family, gatherings and house party, and are also the days where we grant ourselves something more, a little treat, a “cheat meal” so that we can relax and enjoy a good time.

Which is why I have decided to post a dessert recipe on every Friday, that way you have new ideas to make over the weekend!

What do you think?

Let’s start with this simple, creamy, slightly healthier version of the traditional cheesecake!
I used 2/3 fresh ricotta cheese and only 1/3 cream cheese significantly reducing calories and fat content.
For the crust, instead of going for the classic digestive cookies, butter and sugar one, I decided to make a pie crust using no butter, but coconut oil and brown sugar!
I’ve topped it off with fresh strawberries but you can use any type of fruits you like: mix of berries, raspberries, apricots, mango,…

Ingredients (makes one 8inch cake):


  • 150 g cake flour
  • 60 g light brown powder sugar
  • 50 g melted coconut oil (gre3n organic)
  • 1 whole medium egg
  • 1 tbsp coconut vinegar (gre3n organic)
  • zest of 1 organic lemon


  • 2 egg yolks
  • 90 g light brown sugar
  • 150 g cream cheese
  • 450 g fresh ricotta cheese (drain all liquid if any)


  • fresh strawberries
  • juice of half lemon

In a bowl whisk together the egg, melted coconut oil, coconut vinegar and sugar
Note: the coconut vinegar is not going to add any flavour, but it will help in making your crust very flaky

Add the flour and lemon zest stirring with a spoon and then using your hands.

Roll the dough into plastic wrap and refrigerate for 2 hours.

When the crust is ready, roll it out and use to cover bottom and sides of an 8 inch spring form lined with perchment paper

Slice up some strawberries and use them to cover the crust 

For the filling in a large bowl whisk all the ingredients together until you get a smooth cream.

Pour it into the prepared crust levelling out the top using a flat spatula or the back of a spoon.

Bake in pre-heated oven at 180 C for about 40 to 50 min. Remove and let cool completely, then refrigerate for 4 hours or overnight.

Wash and cut strawberries in half, squeeze the juice of half lemon to avoid oxidation.

Use the strawberries (with the lemon juice) to decorate your cake.

Store in your fridge unti ready to serve!

This last well for up to 5-7 days if refrigerated.

Happy weekend 🙂



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.