*Ingredients
+For the crust:
°60g butter
°125g flour
°1 egg yolk
°3 tablespoons lemon juice
+For garnish:
°250g ricotta
°1. 25 dl low-fat plain yogurt
°2 eggs
°2 tablespoons lemon juice
°60g of sugar
°250g strawberries
°1.5 dl whipped heavy cream
*Preparation
To prepare the crust, stir the butter into the flour to obtain a crumbly texture. Add the egg yolk, lemon juice, and a little cold water if needed; mix until the batter is smooth.
Knead the dough on a lightly floured work surface until smooth, then press it evenly into the bottom of a removable-bottom cake pan.
Cover with parchment and cook for 8 minutes, remove the paper and continue cooking for another 8 minutes.
Let cool. In a bowl, beat the ricotta, yogurt, eggs, lemon juice and sugar until smooth. Pour over crust and bake for 30 minutes, or until cake is set.
In a blender, purée half the strawberries, then pass them through a sieve. Drizzle the coulids over the cheesecake, then top with whipped cream and remaining strawberries
Enjoy !
