Baked ricotta cheesecake with strawberries

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.