Mini Ricotta & Strawberry Cake Recipe | Saputo Cheese

Ingredients

• ½ cup (125 mL) Graham cracker crumbs
• ½ cup (125 mL) ground pecans
• 2 tbsp (30 mL) granulated sugar
• 3 tbsp (45 mL) semi-salted butter, melted
• 2 eggs
• ½ cup (125 mL) sugar
• 1 300g (10.5 oz) container of Saputo Extra Creamy Ricotta
• Zest and juice from ½ lemon
• 1 tsp (5 mL) vanilla extract
• 2 tsp (10 mL) all-purpose flour
• 1 cup (250 mL) fresh strawberries, diced
• 4 large fresh basil leaves, minced