Beat together the ricotta, cream cheese, sugar, zest and scraped vanilla seeds until smooth. Whisk in the eggs, nutmeg and salt. Pour the mixture in the pie case and bake for 30 minutes in a pre-heated oven temp 175⁰c. Take off from the oven and allow cooling completely. Decorate with fresh strawberries. Melt the strawberry jam in a small sauce pan and brush over the strawberries to glaze.

Serves 10

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