- 1 slice ready-made panettone
- 50g/1¾oz strawberries
- 2 tbsp icing sugar
- 100ml/3½fl oz double cream, whipped
- 100g/3½oz ricotta
- 2 tbsp icing sugar
- splash brandy
- handful strawberries, halved
- 3 tbsp grated chocolate, to garnish
- For the base, place the panettone slice into the base of a 12.5cm/5in chefs' ring on a plate.
- For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
- For the filling, place the cream, ricotta, icing sugar, brandy and three tablespoons of the coulis into a bowl and mix well.
- Place the halved strawberries on top of the panettone base. Pour over the filling mixture. Place into the fridge to set for ten minutes.
- To serve, remove the ring from the cheesecake, sprinkle over the grated chocolate and drizzle over the remaining strawberry coulis.