Make for Canada Day! 🍁 Cheesecake – Anyone Can Make It!

Preheat the oven to 340°F (170°C). Bake for 40 to 75 minutes (or longer) until the top turns golden and a skewer inserted in the center comes out dry. If the top browns too quickly, cover it with foil.

Pan size: 26×17 cm (10.2 x 6.7 inches), cheesecake height – 6 cm (2.4 inches).
Cake weight – 2.5 kg (5.5 lbs)

Ingredients for the Cheesecake:
️️☑️ Ricotta: 1.3 kg (2.9 lbs)
️️☑️ Vanilla extract: a pinch
️️☑️ Semolina: 7 tablespoons (about 70 g / 2.5 oz)
️️☑️ Eggs: 5 large (or 6 small)
️️☑️ Sugar: 260 g (9.2 oz)

Ingredients for the Strawberry Jelly:
️️☑️ Fresh strawberries: 8 pieces (for juice) + 500-600 g (1.1-1.3 lbs) (for jelly)
️️☑️ Water: 800 ml (27 fl oz) (for juice and jelly)
️️☑️ Cold water: 175-200 ml (6-7 fl oz) (for gelatin)
️️☑️ Sugar: to taste (for jelly)
️️☑️ Gelatin: 35 g (1.2 oz)

🕚️ Time Stamps:
00:00 – Flourless Cheesecake
00:37 – Preparing strawberry water with sugar
01:03 – Making the cake batter
01:52 – Using a springform pan
02:10 – Putting it in the oven to bake
02:21 – Removing the pan and letting cool completely
02:32 – Preparing the cheesecake base
02:58 – Alternative to springform pan
03:13 – Making strawberry jelly
03:57 – Assembling the cheesecake
04:14 – Pouring half of the jelly and refrigerating
04:49 – Adding the remaining jelly and refrigerating again
05:30 – Taking the cake out of the fridge, removing the pan, peeling off acetate, and trimming the sides
06:20 – Enjoy your meal

Instructions
1. Preheat the oven to 340°F (170°C). Line and wrap a 26×17 cm springform pan with parchment and foil.
2. Make strawberry water: Simmer 8 chopped strawberries with sugar and water. Let steep, then strain.
3. Prepare batter: Whisk eggs with sugar until dissolved. Stir in semolina and let sit for 10–15 minutes. Add vanilla and ricotta, mix well.
4. Bake: Pour into the pan, smooth the top, and bake for 40–75 minutes until golden and set. Cool completely, then transfer to a board. Optionally trim the top.
5. Reform: Wrap the cheesecake with acetate (or parchment-lined plastic) and reattach the pan ring. Wrap the bottom with foil.
6. Prepare gelée: Bloom gelatin in cold water for 10 min. Melt in the microwave (20-second pulses), mix with strawberry water.
7. Seal edges: Chill a small amount of gelée until slightly set. Use it to seal the cake’s edges to prevent leaks.
8. Top with strawberries: Arrange halved strawberries on top. Pour in half the gelée, chill for 5–7 minutes. Add the rest and chill for 30–40 minutes until set.
9. Finish: Remove the ring and acetate. Trim edges if needed. Serve chilled.

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