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How to make Baked ricotta cheesecake with balsamic strawberries

Yield = 8
Prep time: 0:40
Cook time: 1:05
Total time: 1:45

Ingredients

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

Balsamic strawberries

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

Method

  • Step 1 Preheat the oven to 160°C.
  • Step 2 Grease and line the base of a 23cm springform pan.
  • Step 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.
  • Step 4 Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.
  • Step 5 In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.
  • Step 6 Pour over the base and bake for 50-60 minutes until golden.
  • Step 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.
  • Step 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.
  • Step 9 Remove the cake from the oven and set aside to cool; the cake will sink slightly.
  • Step 10 Once ready to serve, drizzle with the balsamic strawberries.