This recipe was lifted from the Taste website after initially thinking of baking a regular cheesecake. Much lighter than it’s cream cheese counterpart, it’s also a lot less sweet, balanced with the perfect match of strawberries and balsamic vinegar in the syrup. Being a lot less rich than a regular cheesecake it’s also a lot easier to fit in more slices lol. In the process of experimenting with other recipes, so will keep you posted.
200g digestive biscuits
75g unsalted butter/margarin, melted
125g caster sugar, plus extra 2 tbs
1 tbs cornflour
1 tsp vanilla extract
4 eggs, separated
150ml sour cream
55g (1/4 cup) caster sugar
2 tsp balsamic vinegar
1 tsp cornflour
¼ cup water
250g strawberries, cut
Preheat the oven to 160°C and grease line a springform tin, mine was 20cm.
Pulse biscuits in food processor, then add 2 tbs of caster sugar and melted butter/margarine. Press mixture into tin.
Beat together the ricotta, cornflour, vanilla, 125g of the caster sugar, egg yolks and sour cream.
In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture. Pour into tin and bake for 50-60 minutes until golden (mine took 70 min).
Mix cornflour with a little water. Combine water, caster sugar, vinegar in pan over low heat, stirring until sugar has dissolved. Add cornflour mixture and cook for a few minutes until sauce has thickened. Remove from heat, leave to cool slightly then add the strawberries.
To serve, allow cake to cool slightly (will sink in the middle), then remove from tin and serve drizzled with syrup.