Gluten Free Chocolate Strawberry Ricotta Cheesecake (GF)(VGT)


Strawberries are a refreshing treat in the summer. Chocolate covered strawberries are a classic treat. But it's not a creative treat that'll wow the people at this summer's party. Please your guests this summer by turning the classical chocolate strawberry combo into a gluten-free cheesecake by using ricotta cheese. All you need is 4 ingredients: ricotta cheese, chocolate, strawberries, and sliced almonds. Let's get this party started!

AuthorFeriha BilgenCategory, DifficultyIntermediate

Gluten Free Chocolate Strawberry Ricotta Cheesecake

Yields8 Servings
Prep Time8 hrs 30 minsCook Time1 hrTotal Time9 hrs 30 mins

Ingredients
 2 (16 ounce) containers Whole Milk Ricotta Cheese
 1 cup Chocolate Chips
 16 oz Strawberries, fresh, whole
 4 oz Strawberries, fresh, sliced
 4 oz Strawberries, fresh, whole
 1 cup Almonds, sliced and toasted

Directions
1

Drain the ricotta cheese overnight (or at least 8 hours) using a cheesecloth.

2

Divide the drained ricotta cheese mixture.

3

Melt chocolate chips by creating a double-boiler system.

4

Mix the melted chocolate and half of the drained ricotta cheese mixture. Reserve.

5

Blend 16 ounces (1 pound) of strawberries into the remaining half of the drained ricotta mixture using a mixer until smooth. Reserve.

6

Disperse the sliced almonds evenly on the bottom of a 5” cheesecake pan.

7

Pour the reserved chocolate ricotta mixture evenly over the sliced almonds.

8

Add sliced strawberries evenly over the chocolate ricotta mixture.

9

Pour the reserved strawberry ricotta cheese mixture evenly over the sliced strawberries.

10

Garnish with remaining strawberries as desired.

11

Refrigerate for 1 hour before serving.

Ingredients

Ingredients
 2 (16 ounce) containers Whole Milk Ricotta Cheese
 1 cup Chocolate Chips
 16 oz Strawberries, fresh, whole
 4 oz Strawberries, fresh, sliced
 4 oz Strawberries, fresh, whole
 1 cup Almonds, sliced and toasted

Directions

Directions
1

Drain the ricotta cheese overnight (or at least 8 hours) using a cheesecloth.

2

Divide the drained ricotta cheese mixture.

3

Melt chocolate chips by creating a double-boiler system.

4

Mix the melted chocolate and half of the drained ricotta cheese mixture. Reserve.

5

Blend 16 ounces (1 pound) of strawberries into the remaining half of the drained ricotta mixture using a mixer until smooth. Reserve.

6

Disperse the sliced almonds evenly on the bottom of a 5” cheesecake pan.

7

Pour the reserved chocolate ricotta mixture evenly over the sliced almonds.

8

Add sliced strawberries evenly over the chocolate ricotta mixture.

9

Pour the reserved strawberry ricotta cheese mixture evenly over the sliced strawberries.

10

Garnish with remaining strawberries as desired.

11

Refrigerate for 1 hour before serving.

Gluten Free Chocolate Strawberry Ricotta Cheesecake (GF)(VGT)

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