Baked ricotta cheesecake with strawberries

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.