Ingredients
For the base:
175g of flour
25g of sugar
1 egg
6g baking powder
For the cheese layer:
2 egg yolks
500g ricotta
40ml sunflower oil
115g of sugar
8g vanilla sugar
15g starch
5ml lemon juice
2 egg whites
For decoration:
Powdered sugar
Strawberries
Preparation
1. Preheat oven to 180C/360F. Line an 8-inch loose-bottomed tin with baking parchment.
2. In a bowl, combine the flour, egg, cold butter, sugar, and baking powder. Start by using a hand mixer with dough hooks to crumble the dough, and then continue to knead the dough with your hands.
3. Roll out and press dough base firmly onto bottom and side of skillet. Poke the base with a fork to prevent it from bubbling. Transfer to the oven and bake for 10 minutes or until lightly golden. Remove and let cool while you prepare the filling.
4. Reduce oven to 160C / 320F.
5. In a large bowl beat the egg yolks, sugar, vanilla sugar, starch and sunflower oil until just combined, add ricotta and continue to beat until smooth.
6. In another bowl, beat the egg whites until soft peaks form, add lemon juice and continue to beat until stiff. Transfer the peaks to the bowl with the cheese mixture and toss carefully to combine.
7. Pour over the prepared base and bake for 45-50 minutes. Once the cheesecake is done, turn off the oven and open the door. Allow cheesecake to cool for about 1 hour, then remove cheesecake and cool completely before removing from tin.
8. Decorate with icing sugar and strawberries, slice and enjoy!