Italian Cheesecake (Ricotta Pie)

Pulse the cookies in a food processor until you get fine crumbs, like flour.

Add the melted butter to the cookie crumbs and pulse again quickly until the mixture is incorporated and forms a cohesive dough.

Transfer the dough to the bottom of a 7-inch springform pan, pressing firmly to create a compact base on the bottom. Avoid going up the sides, but you can if you wish.

In a blender, place the eggs, fresh ricotta, heavy cream, and sugar. Blend everything until you have a smooth and uniform cream (the batter will be liquid, with the texture of a custard base).

Pour all the ricotta cream over the cookie base in the pan.

Roughly chop the strawberries and distribute them over the cream. Do not overdo the amount to prevent them from releasing too much water and destabilizing the dessert.

Bake the pie in a preheated oven at 350°F (180°C) for approximately 40 minutes, or until the cream is set.

Remove the pie from the oven and let it cool completely. It is normal for it to sink slightly as it cools.

Carefully run a thin knife around the edges of the pan to ensure the pie isn't sticking, and carefully release the springform sides.

Finish by lightly dusting the surface of the pie with powdered milk before serving.