Strawberry Cheesecake with Ricotta

You will need
  • - 1 kg of ricotta;
  • - 500 g strawberries;
  • - 250 g of sugar;
  • - 200 g breadcrumbs;
  • - 125 g butter;
  • - 60 g of flour;
  • - 50 g coconut chips;
  • - juice from 1 lemon;
  • - 5 eggs and 2 yolks;
  • - 2 bags of jelly for cakes.
Mix breadcrumbs with coconut, icing sugar and butter. Cover the baking paper with the bottom of the split form, smear the walls with oil. Put on the bottom of the mass of crumbs, tamp it.
Mix ricotta or curd cheese with sugar, flour and lemon juice. One by one, beat the eggs, enter the egg yolks. Pour the curd mass over the crumbs in the form, level. Bake for 1 hour at 160 degrees. Curd should be well grasped.
Pull the cheesecake out of the oven, cool it without pulling out the form. While you can wash the strawberries, remove the tails and cut it into small cubes. Spread the strawberries over the cheesecake.
Prepare the filling for the cake from the jelly according to the instructions on the package, it is better to take the fill of red color - it will be more appropriate in this case, but a transparent fill will also work. Fill the top with strawberries.