Cheesecake ricotta and mascarpone

Preparation

Chop the dry biscuits in a mixer, then add the butter previously melted in a bain-marie and mix until obtaining a smooth mixture.
Pour the mixture on the bottom of a round cake tin with a hinged edge that first must be lined with non-stick paper, press it and let it cool in the fridge for at least half an hour.

Meanwhile shell the eggs kept at room temperature in a bowl, add the sugar, the vanillin sachet and little by little and always by stirring cream, ricotta and mascarpone removed from the fridge at least half an hour before starting.

Mix well until obtaining a homogeneous and compact mixture then pour it into the cake tin, over the biscuits.

Bake for 50 minutes preheated at 170° and then let it cool before removing the edge of the cake tin.

For the decoration, whip half of the strawberries and put them in a small saucepan, add sugar first diluted in some water and cook a few minutes until they start caramelising.

Decorate the cold cheesecake with the strawberries cut into pieces and the warmed syrup.