A fab Spring strawberry cheesecake


The first Spring strawberries fragrances have arrived at Maison Plisson, the little supermarket of Delphine, who showcases the best products in Paris with top notch products. Here is her fab cheesecake to enhance strawberries!

For 6 persons.

- Mix 180 g of thin salty butter wafers with 100 g of melted salty butter. Pack this dough at the bottom of a mould or a removable bottom with 23 cm of diameter. Allow it to harden while you prepare the rest.

- Whip 250 g of ricotta with 100 g of brown sugar, 2 eggs and 80 g of butter.

- Preheat the oven to180 °C. Remove the stems from the strawberries and cut them up in small pieces. Keep a few whole for the decor. Mix the strawberry pieces with the cream then pour the preparation in the mould. Bake for 50 minutes then allow to cool down totally and place in a cool place for at least 1 hour.

- Prepare the topping by mixing the raspberries with 50 g of brown sugar and a few tablespoons of water. Unmould the cake on a dish, pour the topping, decorate with a few strawberries cut in half and serve.


Also discover the light recipe for a carpaccio of strawberries and the porridge with strawberries.

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• 1 pack of thin salty butter wafers from

La Bien Nommée

• Brown sugar


• 400 g of strawberries

• 200 g of raspberries


• 1 250 g pot of ricotta

• 180 g of Bordier salty butter

• 2 eggs

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