Strawberry Shortcake Crunch Cake with Cream Cheese Frosting

+For the crust:

°60 grams butter

°125g flour

°1 egg yolk

°3 tablespoons of lemon juice

+To decorate:

°250 grams of ricotta

°1.25 dl of low-fat natural yogurt

°2 eggs

°2 tablespoons of lemon juice

°60 grams of sugar

°250g strawberries, peeled and sliced

°1.5 dl heavy whipping cream

 To prepare the crust, mix the butter into the flour to get a granular texture. Add egg yolks, lemon juice, and a little cold water if needed. Mix until the dough becomes smooth.

 Kneading dough on  light floured work surface to soft, & press it equally to bottom of  removable bottom cake pan.

 Cover with greaseproof and leave for 8 minutes, then remove the aluminum foil and continue cooking for another 8 minutes.

 Let it cool down. In a bowl, whisk together ricotta, yogurt, eggs, lemon juice, and sugar until smooth. Pour the crust and bake for 30 minutes, or until the cake is set.

 In a food processor, reduce half of the strawberries to a puree, then pass it through a strainer. Spread this collide on a cheesecake, then top it with whipped cream and remaining strawberries.

Enjoy!