Step 1

Preheat the oven to 160°C.

Step 2

Grease and line the base of a 23cm springform pan.

Step 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.

Step 4

Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.

Step 5

In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.

Step 6

Pour over the base and bake for 50-60 minutes until golden.

Step 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.

Step 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.

Step 9

Remove the cake from the oven and set aside to cool; the cake will sink slightly.

Step 10

Once ready to serve, drizzle with the balsamic strawberries.