Baked ricotta cheesecake with strawberries

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

  • 20 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


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 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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