• 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.