Method

• 1.
  Preheat the oven to 160°C.
• 2.
  Grease and line the base of a 23cm springform pan.

• 3.
  Crush the biscuits in a food processor, then add the butter and the extra 2 tablespoons of caster sugar and mix to combine. Press into prepared pan.
• 4.
  Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.
• 5.
  In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.
• 6.
  Pour over the base and bake for 50-60 minutes until golden.
• 7.
  Meanwhile, to make the balsamic strawberries, place the caster sugar, vinegar and 60ml (1/4 cup) water in a saucepan over low heat, stirring to dissolve the sugar.
• 8.
  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.
• 9.
  Remove the cake from the oven and set aside to cool; the cake will sink slightly.
• 10.
  Once ready to serve, drizzle with the balsamic strawberries.