Name: Baked ricotta cheesecake with strawberries
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: Baked cheesecake; 1/2 cup raisins; 1/2 orange, zest finely grated, juiced; 1/2 cup ricotta; 1/2 cup sour cream; 1 tablespoon plain flour; 1 egg, separated, plus 1 egg white extra; 2 tablespoon honey, warmed; 8 strawberries, halved; icing sugar, custard, to serve

Baked ricotta cheesecake with strawberries

Raisins and orange zest lace the filling of this cheesecake recipe and halved strawberries decorate the top

Serves 8

Prep

20M

Cook

35M

Total

55M

Ingredients

Baked cheesecake

1/2 cup raisins

1/2 orange, zest finely grated, juiced

1/2 cup ricotta

1/2 cup sour cream

1 tablespoon plain flour

1 egg, separated, plus 1 egg white extra

2 tablespoon honey, warmed

8 strawberries, halved

icing sugar, custard, to serve

Method

Baked cheesecake

1.Preheat oven to moderate, 180°C. Lightly grease and line an 18cm springform pan.

2.Combine raisins and orange juice in a small bowl. Set aside for 5 minutes.

3.In a bowl, combine ricotta, sour cream, flour, egg-yolk and zest. Stir in raisins and juice.

4.In a small, clean bowl, heat egg-white until soft peaks form. Fold honey through egg whites. Gently fold egg white mixture through ricotta mixture. Pour into pan, smoothing top.

5.Bake for 30-35 minutes until just set. Cool in turned-off oven for a further 30 minutes. Chill until ready to serve. Serve topped with strawberries, sprinkled with icing sugar and accompanied with custard.

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