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Export 9 ingredients for grocery delivery
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.
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