ingredients

250 g gariguette strawberries
400 g from Philadelphia
350 g ricotta
70 g melted butter
4 eggs
250 g butter
80 g of sugar
1 tbsp. to s. matcha green tea

For the decor
10 cl strawberry coulis
A little green tea matcha

Equipment

1 hinged mold with top edge Ø 23 cm

Steps

Step 1

Emit the butter, stir in the butter. Mix until you get a smooth paste. Press it on the bottom and the walls of the mold.

Book 20 minutes in the fridge.

To read: "Cheesecakes, gourmet variations" by Yann Leclerc, Solar Editions, € 7.50

2nd step

Meanwhile, preheat the oven to 160 ° C (5-6).

In a bowl, whip the Philadelphia with the ricotta.

Step 3

Apart, mix the matcha tea with the sugar and 2 tbsp. to s. hot water (to avoid any lumps). Add the tea to the previous mixture.

Add the eggs one by one.

Step 4

Arrange the gariguette strawberries on the biscuit base (reserve 8 for the decor), cover with the tea cream and bake. After 15 minutes, lower the temperature to 120 ° C (tea 4) and cook another 50 minutes. Let cool in the oven off, then reserve 24 hours in the refrigerator.