delicious, simple, and so easy to make!
12
12 hr 20 mins
PREP TIME
SERVINGS
TOTAL TIME
Combine the water and cornstarch together, whisk until no clumps. In a saucepan, add sugar, strawberries, and cornstarch mixture. Cook over medium-high heat, let simmer until thickened. Stir in the lemon juice.
Pulse cookies in a food processor until fine crumbs form. Transfer to a bowl, and add sugar and melted butter. Mix until the ingredients are completely combined. Place it in the fridge to chill.
Use a mixer to beat the cream cheese, ricotta cheese, and both sugars until smooth, light, and creamy. Add the heavy cream and vanilla, and beat until peaks form.
Spread the filling over the chilled crust. Then add the strawberry compote on top. Lightly cover the baking dish, and place it in the fridge overnight. Cut and serve!
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