Ingredients
For the base:
175g flour
100g cold butter
25g 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 of starch
5ml lemon juice
2 egg whites
For decoration:
Granulated sugar
Strawberries
Preparation. Preheat oven to 180 C/360 F. Line an 8-inch springform pan with parchment paper.
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, then continue kneading the dough with your hands.
3. Roll out and firmly press the dough base into the bottom and sides of the pan. Prick the bottom with a fork to prevent it from boiling. Transfer to the oven and bake for 10 minutes or until lightly browned. Remove and let cool while you prepare the filling.
4. Lower the oven to 160C / 320F.
5. In a large bowl, beat the egg yolks, sugar, vanilla sugar, starch and sunflower oil until just combined, add the ricotta a
6. In another bowl, beat egg whites until soft peaks form, add lemon juice and continue beating until stiff. Transfer the peaks to the bowl with the cheese mixture and toss carefully to combine.
7. Pour over prepared base and bake for 45-50 minutes. Once the cheesecake is cooked, turn off the oven and open the door. Let cheesecake cool for about 1 hour, then remove and let cool completely before removing from pan.
8. Decorate with icing sugar and strawberries, slice and enjoy!