- 500g strawberries,
- 3 tablespoons + 120g caster sugar,
- 150g biscuits (shortbreadts would be great),
- 4 tablespoons melted butter,
- 750g ricotta cheese,
- 4 eggs.
Remove stalks from the strawberries and cut them in half. Put them in a saucepan with two small glasses of water. Heat gently. Add the 3 tablespoons of sugar and let simmer for a few minutes. Purée with a mixer and allow to cool. Set aside.
Reduce biscuites to a fine powder. Mix with melted butter with a wooden spoon. Spread the crumbs in the bottom of a springform pan. Pack them firmly with the bottom of a glasse. Put the pan in the fridge while you prepare the cream.
Preheat oven to 160°C.
Beat the ricotta with a whisk to loosen it. Add sugar, beat well. Add eggs one at a time, beating well between each addition.
Spread half the cream over the cookie crust. Pour half of strawberry coulis and create marbles with the tip of a knife. Add remaining cream, and pour the rest of the coulis on top. Marble with the knife.
Bake for 1 hour. Turn off the oven and let the cheesecake cool. Refrigerate for at least 24 hours.