Baked ricotta cheesecake with wild strawberries

Step 1

For the pastry, using an electric mixer, beat butter and sugar until thick and pale. Add egg and beat to combine. Sift the flours into the mixture, beating slowly until well combined. Transfer to a lightly floured work surface and knead until smooth. Enclose in plastic wrap and chill for 30 minutes.

Step 2

Meanwhile, combine sultanas and marsala in a bowl. Set aside to soak.

Step 3

Preheat oven to 180°C. Grease and line the base and sides of a 26cm springform cake pan with baking paper leaving 2cm overhanging. Roll out pastry to a 6mm-thick 22cm round, then use to line the pan, pressing the pastry into the base and sides. Trim excess dough, leaving 1cm pastry above the pan. Prick all over with a fork, then line with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 10-12 minutes until golden. Set aside to cool. Reduce oven to 160°C.

Step 4

Whiz the ricotta, lemon zest and juice, vanilla, sugar and eggs in a food processor until smooth. Drain sultanas, discarding liquid, and add to mixture. Pour filling into pastry case and bake for 50 minutes or until set with a slight wobble in the centre. Cool completely, then chill for 4 hours.

Step 5

Top with strawberries and drizzle with honey. Dust with icing sugar to serve.