Strawberry Lemon Ricotta Cheesecake with Shortbread Crust

I whipped up this baby for Easter this year.  It's pretty simple and packed with spring-time flavor.  Need an added bonus?  It's damn good lookin' too.

Strawberry Lemon Ricotta Cheesecake with Shortbread Crust
Adapted from Closet Kitchen

Ingredients

for the crust:
1/2 cup softened butter
1/4 cup confectioners sugar
1 tbsp lemon zest
1/4 tsp salt
1 cup flour

for the cheesecake:
1 cup ricotta
4 oz cream cheese, softened
1/4 cup confectioners sugar
1 tbsp lemon juice
1 tbsp lemon zest
sliced strawberries for garnishing

1. Preheat oven to 400.  Cream butter and sugar until smooth.  Mix in zest, salt, and flour until crumbly. Press mixture, using your hands, into 9 inch tart pan. Bake 15 minutes, crust will be lightly golden brown. Let cool before topping with cheesecake.
2. Mix ricotta, cream cheese, sugar, lemon juice and zest.  Spread on cooled crust.  Garnish with sliced strawberries.

The cheesecake portion is no-bake, making it really easy to whip up!

Behold the beauty of sliced strawberries!  I am so happy there is new fruit at the supermarket.  I've been eating strawberries non-stop.

I really liked the freshness of the strawberries and the lemon in this recipe.  I will note that this recipe should not be made in advance.  The shortbread crust gets soggy the next day so make it the day you intend to eat it for the best results.  Happy spring!