Ricotta cheesecake with balsamic and peppered strawberries
10 minutes
Prep time
20 minutes
Cooking time
8 Servings


3 eggs, separated (at room temperature)
500g ricotta
1 tablespoon honey or maple syrup
2 teaspoon lemon zest
1 tablespoon lemon juice
250g yoghurt
60g sugar

Balsamic and peppered strawberries

1 punnet strawberries, hulled
30g sugar
1 tablespoon balsamic vinegar
pinch of black pepper


Ricotta cheesecake

  1. Combine egg yolks, ricotta, honey or maple syrup, zest, lemon juice and yoghurt in a large mixing bowl of a standard mixer.
  2. With the paddle attachment in place, beat until smooth.
  3. In a clean bowl beat the egg whites with a whisk attachment until soft peaks form. Add the sugar and continue to beat until stiff peaks are reached. Fold this mixture through the ricotta mix in two batches.
  4. Divide evenly into 8 x 200ml jars or glasses, cover and place in the steam oven and steam at 100°C for 20 minutes. Place in the refrigerator to cool.


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