- 200g digestive biscuits
- 75g unsalted butter, melted
- 125g caster sugar, plus extra 2 tablespoons
- 650g ricotta
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 4 eggs, separated
- 150ml sour cream
- 100g Raspberries, fresh or frozen.
- 200ml whipped cream to garnish
- Mint leaves, to garnish
Preheat the oven to 160°C.
Grease and line the base of a 23cm springform pan.
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.
Beat together the ricotta, 125g of the caster sugar, the cornflour, vanilla, egg yolks and sour cream.
In a separate clean bowl, beat the eggwhites until stiff peaks form, then fold into the ricotta mixture.
Pour over the base. Press a few raspberries into the top of the cake and bake for 50-60 minutes until golden.
Remove the cake from the oven and set aside to cool; the cake will sink slightly.
Once ready to serve, pour some whipped cream and some mint leaves to garnish.