Incorporate the cream into the ricotta cream, stirring gently from the bottom up so as not to break it.
You will need to obtain a fluffy and foamy cream.
Soak the gelatin in cold water for 10 minutes, squeeze it and dissolve it in a few tablespoons of slightly heated cream.
Stir to melt it well, let it cool then add everything to the ricotta and strawberry cream.
Pour the cream on the biscuit base, smooth well and put back in the refrigerator for 4 to 6 hours.
After this time, the cream will be firm and you can decorate the strawberry cheesecake with fresh strawberries on the surface.
Keep the cheesecake in the refrigerator until ready to serve.