Ricotta Cheesecake with Balsamic Strawberries
Serves: Serves 4-6
  • 200gm digestive biscuits
  • 75gm unsalted butter, melted
  • 125gm caster sugar, plus extra 2 tbs
  • 650gm ricotta cheese, at room temperature
  • 1 tbs cornflour
  • 1 tsp vanilla extract
  • 4 eggs, separated, at room temperature
  • 150ml sour cream, at room temperature
  • Balsamic strawberries
  • 55gm (1/4 cup) caster sugar
  • 2 tsp balsamic vinegar
  • 1 tsp arrowroot
  • 6-7 fresh strawberries, halved
  1. Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Place in the refrigerator to drain for several hours, about 7-8 hours or overnight. A lot of watery whey will drain out from ricotta. Now, everything including ricotta cheese (kept in strainer and covered), sour cream, eggs and butter leave on kitchen counter night before go to bed if you're planning to make next day morning or leave them on counter top at least for 6-7 hours.
  2. Preheat the oven to 160°C. Grease and line the base of a 9 inch springform pan with aluminium foil. Crush the digestive biscuits in a food processor, then add the butter and the extra 2 tablespoons of caster sugar and mix to combine. Press gently into prepared pan. Don't press too much or it will turn into a hard slab.
  3. Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg-yolks and sour cream. In a separate clean bowl, beat the egg-whites until stiff peaks form, then fold into the ricotta mixture. Pour over the base and bake for 50-60 minutes until golden or the toothpick inserted in center comes out clean. Turn off the oven and leave the door slightly ajar, to allow the cheesecake to cool gradually - about an hour.
  4. Remove the cake from the oven and set aside to cool; the cake will sink slightly. Once ready to serve, prepare the balsamic strawberries. Place the caster sugar, balsamic vinegar and ¼ cup water in a saucepan over low heat, stirring to dissolve the sugar. Combine the arrowroot with 2 tablespoons cold water until smooth, then add to the pan and cook for 1-2 minutes until the sauce is syrupy. Remove from heat and toss in the strawberries. Let it cool slightly and drizzle over the cheesecake. Serve chilled or at room temperature.
From my 2-3 cheesecake experiences, I have noted some points below that might help you to get a perfect cheesecake.

- Make sure all the ingredients are at room temperature. It's easier to beat and will ensure a light, fluffy texture.

- If you're going to try this recipe, please don't skip the first step - to strain all the water from ricotta. It's really important to get a smooth and flawless cake.

- Layer and press the biscuit mixture with gentle hand. Don't press too much or it will turn into a hard rock!

- Prevent cracking by turning off the oven and leaving the door slightly ajar, allowing the cheesecake to cool gradually.
Recipe by Seven Spice at http://www.7spice.net/dessert/ricotta-cheesecake-with-balsamic-strawberries/