Fluffy Strawberry Ricotta Cheesecake

Toni Roberts (@_toniroberts_) / Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton. Chicago, IL

    • 140 g. The Perfect Purée Strawberry Puree, thawed
    • 1 sheet gelatin
    • 170 g. granulated sugar
    • 80 g. Valrhona Strawberry Inspiration Chocolate, melted
    • 540 g. ricotta Impastata
    • 520 g. cream cheese, at room temperature
    • 170 g. heavy cream
1. Bloom the gelatin.
2. Bring the Strawberry Puree and sugar to a simmer.
3. Whisk in the bloomed gelatin and melted Valrhona Strawberry Inspiration Chocolate.
4. Paddle the ricotta and cream cheese until very light and fluffy.
5. Scrape down the sides often to ensure even mixing and no lumps.
6. Add the strawberry mixture and continue paddling until combined and smooth.
7. Whip the cream to soft peaks and fold into the ricotta mixture.
8. Pipe into vessels to chill; or mold, freeze and glaze.
Serving suggestions:
    • Serve with cookie base or crumbles of choice, fresh strawberries and Valrhona Strawberry Inspiration Petals.