Baked ricotta cheesecake with balsamic strawberries

Ingredients

• 200g digestive biscuits
• 75g unsalted butter, melted
• 125g caster sugar, plus extra 2 tbs
• 650g ricotta
• 1 tbs cornflour
• 1 tsp vanilla extract
• 4 eggs, separated
• 150ml sour cream

Balsamic strawberries

• 55g (1/4 cup) caster sugar
• 2 tsp balsamic vinegar
• 1 tsp arrowroot
• 250g strawberries, halved

Method

1. Preheat the oven to 160°C.
2. Grease and line the base of a 23cm springform pan.
3. Crush the biscuits in a food processor, then add the butter and the extra 2 tablespoons of caster sugar and mix to combine. Press into prepared pan.
4. Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.
5. In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.
6. Pour over the base and bake for 50-60 minutes until golden.
7. Meanwhile, to make the balsamic strawberries, place the caster sugar, vinegar and 60ml (1/4 cup) water in a saucepan over low heat, stirring to dissolve the sugar.
8. Combine the arrowroot with 2 tablespoons cold water until smooth, then add to the pan and cook for 1-2 minutes until the sauce is syrupy. Remove from heat and toss in the strawberries.
9. Remove the cake from the oven and set aside to cool; the cake will sink slightly.
10. Once ready to serve, drizzle with the balsamic strawberries.

Tweet