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Ingredients:

Base:
* 250 grams of biscuit
* 50 grams of sugar
* 150 grams of melted butter

Filling:
* 900 grams of homemade ricotta cheese
* 30 grams of granulated gelatin
* 200 grams of soft butter
* 1 cup of cold water
* 1 tablespoon of vanilla sugar
* 300 grams of sugar
* 300 grams of sour cream
* 500 ml of wipping cream

Strawberry Topping:
* 500 grams of strawberries
* 150 grams of sugar
* 2 teaspoons of granulated gelatin
* 3 tablespoon of cold water

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Maria Gomes
18 years
From Mação
Balance
Brunette with Brown and Green Eyes
Perfectionist and Stubborn

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Preparation:

1* Grind two hundred and fifty (250) grams biscuit or graham cracker in a blender or using a rolling pin;

2* Mix with fifty (50) grams of sugar and one hundred and fifty (150) grams of melted butter;
Place a twenty-eight (28) centimeters in diameter ring on serving plate:

3* Press the mixture into the ring, making shure it's tight and compact. Place in the fridge;

4* Pass nine hundred (900) grams of homemade ricotta cheese to recive;

5* Solve thirty (30) grams of granulated gelatin in a cup of cold water;

6* Place two hundred (200) grams of soft butter and the tablespoon of vanilla sugar or a few drops of extract;

7* In the bowl of a stand mixer while whipping on hight speed, add three hundred (300) grams of sugar.

8* Gradually add the ricotta cheese into the butter whipping constantly. Add three hundred (300) grams of sour cream and mix until the smooth;

9* Heat the gelatin to sixty (60) to seventy (70) degrees celsius and set aside to cool slightly;

10* With five hundred (500) mililiters of wipping cream until stiff. Fold into the ricotta mixture;

11* Mix some of the mixture with a melted gelatin then fold back into the cheese filling and mix until combined;

12* Remove the graham crust from the fridge and pour the ricotta filling into the ring. Refrigerate for at least four (4) hours;

13* Make the strawberry topping: wash five hundred (500) grams of strawberries, remove the stem and cut into quarters;

14* Place in a pan add one hundred and fifty (150) grams of sugar and melt over medium heat. Stirring constantly. Simmer over low heat for five (5) minutes. Set aside to cool;

NOTE: (If you don't have fresh strawberries you could add gelatin to three hundred fifty (350) grams of strawberry preserve)

15* Soak six (6) about two (2) teaspoons of granulated gelatin in three (3) tablespoons of cold water for about fifteen (15) minutes;

16* Heat the bloom gelatin to sixteen (60) to seventeen (70) degrees celsius and add into the strawberries and mix. Cold to about thirty (30) degrees celsius;

17* Remove the cake from the fridge, spread the strawberry topping evenly on top and back in the fridge for two (2) hours. After two hours remove the cake from the fridge;

18* To unmold run a sharp paring knife around the ring and carefully lift the ring from the cake;

19* Serve this delicious ricotta and strawberry cheesecake with tea or coffee.

https://www.youtube.com/watch?v=EpuZ0yHudvs

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I did my school journey until the 12th year in Mação :)
From the 10th to the 12th school year I took the Cooking and Pastry Course

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I live in Caldas da Rainha
Pastry Management and Production Course Student at the West Hospitaly and Tourism School

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To Line - forrar uma forma
To Glaze - glacear
To Macerate - macerar
Peeled Almond - amêndoa pelada
Sift - peneirar
Water Bath - banho-maria
Balança - balance
Wrap - envolver
Hit Castle - bater em castelo
Cut in - incorporar manteiga
Yeast - levedura
Whisk - batedor
Knead - amassar

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Can be used for cooking and for cakes or even as a raw material.

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* Cow's milk *

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* Sheep's milk *

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* Goat's milk *

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* Water Buffalo's Milk *

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* Donkey's Milk *

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* RAW MILK *
- comes directly from the cow;
- may cause disease from bacteria.

* PASTEURIZED MILK *
- it goes through a process to kill the bacteria;
- it is heated to 161ºF, it maintains this temperature for 15 seconds and finally it is cooled.

* ULTRA-HIGH-TEMPERATURE PASTEURIZATION *
- also know as UHT;
- the milk is heated to higher temperatures and then packaged in sterile cartoons;
- lasts about 10 months without being opened in room temperature;
- once opened, it must be refrigerated;
- it is better suited to cooking than for drinking as a beverage

* STERILISED MILK *
- severe heat treatment;
- first, the milk is preheated to about 50ºC, then homogenized and poured into glass bottles wich are sealed with an airtight seal;
- can result in a change in taste and color and the loss of some vitamins

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* WHOLE MILK *
- fresh milk;
- nothing removed and added;
- contains 3.5%

* SEMI SKIMMED MILK *
- as a low-fat milk;
- fat content from 0.5% to 1.7%

* SKIM OR NON-FAT MILK *
- fat content is 0.5% or less;
- contains slightly more calcium than whole milk, but contains less calories and lower levels of vitamin A;

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* CONDENSED MILK *
- it is not sterilised;
- contains high sugar content;
- it has a concentration of three times that of standard milk;
- has lost about 60% of water content.

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* DRIED MILK POWDER *
- powdered milk.

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* EVAPORATED MILK *
- it's concentrated and sterilised;
- it has a concentration of twice  that of standard milk;
- it has a characteristic cooked flavour as well as a colour.

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- Is a dairy product composed of the higher-layer of the fatty component that accumulates at the top surface of un-homogenised milk;

- Higher fat creams have a taste better, richer texture and don´t curdle as easily when used in cooking.

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* SOUR CREAM *
- it tastes mildly acidic or sour;
- it has about 18% fat;
- has been fermented by added lactic acid bacteria.

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* CRÈME FRAICHE *
- it has a slightly sour taste;
- thick cream with 30 to 40% butterfat.

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* BUTTERMILK *
- is fresh, liquid milk wich has been cultured or soured by bacteria.

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* YOUGURT *
- is milk cultured by special bacteria.

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- it has about 80% (USA) or 82% milk fat;
- salter butter: maximum of 2% of salt;
- unsalted butter: is more perishable.

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- has several origins;
- is classified according to its firmness and by the way it is ripened;
- is produced through the coagulation of the milk protein;
- the three main cheese components are water, fat and protein.

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* BACTERIA RIPENED FORM INSIDE *
- includes most hard-ripened and hard grating cheeses.

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Cheddar

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Gouda

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* WASHED-RIND CHEESES *
- their surface is periodically washed with a slat brine solution.

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Epoisses

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Livarot

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Limburger

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Reblochon

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* BLUE-VEINED CHEESES *
- contain mould cultures that spread through the interior of the cheese

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* MOULD-RING CHEESES
- have a mould crust or rind that is white and velvety while the cheese is young but may darken as the cheeses ages

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* UNRIPENED CHEESES*
- queso branco, ricotta, fresh mozzarella, string cheese, cream cheese, fresh chevre, boursin

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* UNRIPENED CHEESES * - soft, white, freshly-made;

* SEMISOFT CHEESE * - rang from bland and buttery when young to more earthy and and full flavoured when older;

* SOFT-RIPENED CHEESES * - are firm and cakey with little flavour when young. These include 2 categories: mould ripened and washed-rind;

* HARD CHEESES * - are cured cheeses with a firm texture;

* BLUE-VEINED CHEESES * - owe their flavour and appearance to the blue or green mould;

* GOAT CHEESES * - as goat cheese ages it becomes firmer and the peppery, acidic flavour becomes stronger;

* HARD GRATING CHEESES * - have a grainy texture.

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« Open elements
« Flattop or hot top
« Heavy-duty flattop
« Induction cooktops

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* CONVENTIONAL OVENS *
- operate simply by heating air in an enclosed space.

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* CONVECTION OVENS *
- Contain fans that circulate the air and distribute the heat rapidly.
- Food cooks more quickly at lower temperatures due to the forced air.

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* REVOLVING OVENS *
- are also called reel ovens;
- are large chambers containing many shelves or trays;
- the food is rotated through the oven;
- eliminates the problem of uneven baking

COMBINATION STEAMER OVENS:
- it can be operated in 3 modes: as a convection oven, as a convection steamer and as a highhumidify oven.

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1. Mixers
- Bench: model has a capacity between  5 to 20 quarts (5 to 20 L);
- Floor: model has a maximum capacity of 140 quarts (133L);

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* BENCH *

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* FLOOR *

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Mixers have several attachments, normally 3 operating speeds and several bowl sizes can be used in the same mixer.

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is used for such tasks as beating cream and eggs, and making mayonnaise

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is used for general mixing

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is used for mixing and kneading yeast dough

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2. Food Processor
- Is used to chop, to mix or to emulsify
- With special disks attachments it can also slice, shred, and julienne solid foods

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3. Blender
- Is used to mix, purée and emulsify liquids

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1. Stockpot

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2. Saucepot

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3. Brazier

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4. Saucepan

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5. Straight-sided sauté pan

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6. Slope-sided sauté pan

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7. Cast-iron skillet

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8. Double boiler

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9. Roasting pan

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10. Sheet Pan or Bun Pan
- is used for baking cakes and cookies.
- sizes:
- full pan - 18*26 inches half
- pan - 18*13 inches

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11. Bake Pan
- is used for general baking;
- is rectangular pan about 2 inches (50mm) deep.

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12. Tube Center Pan

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13. Muffin Pan

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14. Pop Over Pan

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15. Bundt Pan

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16. Loaf pan

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17. Tart Pan

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18. Spring Form Pan

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1. Parisienne Melon Baller (Ball Cutter)

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2. Straight Spatula

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3. Rubber Spatula

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4. Bench Scraper or Dough Knife

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5. Wire Whisk

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6. Pastry Wheel Sieve

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7. Grater

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8. Zester

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9. Pastry Bag and Tubes

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10. Pastry Brush

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11. Mixing Bowls

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11. Kitchen Shears

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12. Pastry Blender

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13. Rolling Pin

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14. Strainer

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15. Cake Decorator ( cylindrical)

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16. Pastry Pattern Cutter