125 g dry biscuits (about 20-25 cookies)
60 g of butter
100g caster sugar
500 g ricotta
125 g of natural yogurt
12 g of gelatin sheets
2 tablespoons fresh cream
the grated rind of one lemon untreated
500 g of strawberries
Crumble the biscuits in a bowl, add the melted butter and 2 tablespoons of sugar and stir. Pour the mixture into a springform pan of 20-22 cm lined with baking paper, pressatelo well with a spatula or your fingers and place in refrigerator to harden for an hour.
The ricotta cheese with the sugar left, yogurt and lemon rind. Dissolve the gelatin with the hot cream and incorporatela cream.
Wash the strawberries, dry, Privatel the stalk and cut into slices 3/4. Arrange them on the bottom of biscuits, forming a dense layer; sprinkle to taste with sugar, pour the ricotta mixture, level and let harden in the refrigerator for 3-4 hours. Turn out the cheesecake and decorate it with the remaining strawberries and mint leaves.