Cheesecake Filled Strawberries
Bright up any party with these easy, light and delicious cheesecake filled strawberries!
Serving: 16
Ingredients
- 16 medium organic strawberries
- 500 g fresh ricotta, drained
- 4 tablespoon caster sugar
- zest of 1 lemon
- zest of 1 orange
- ½ vanilla bean, optional
- ½ cup peeled pistachios, finely crumbled
- a bunch of baby basil leaves, to decorate
Instructions
- Cut off the stems and a small part of the bottom with a sharp knife, so that your strawberries can properly stand.
- Remove part of the inside flesh with a melon baller or a sharp knife, depending on the size of the strawberries.
- Prepare the cheesecake filling.Put the ricotta and sugar in a large bowl and mix energetically with a spatula or hand blender until smooth and creamy.
- Add in the orange zest & lemon, vanilla and pistachio if using, then fold the nutella in. Gently mix by hand until combined.
- Transfer the filling into a piping bag and chill 5 mins in the freezer to set. Fill each strawberry with the cream.
- Decorate with crumbled pistachios and top with baby basil leaves.
- Serve immediately or refrigerate in an airtight container until ready to serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.