Crustless Strawberry Ricotta Cheesecake

Preheat the oven at 150 C / 300 F

Prepare a 9″ Spring pan for baking with parchment on the inside.

Wrap foil on the outside of the baking pan to prevent water from going in during baking

Clean, hull and chop strawberries into small bite-size pieces – Set aside

Cream ricotta and sour cream with a whisk until smooth

Add sugar and combine well.

Then add eggs one at a time

Followed by vanilla and strawberry extract

Toss the strawberries in 3 tbsp flour from the recipe

Add remaining flour to the batter. Combine well.

Lastly, add the flour-coated strawberries – mix until just combined.

Pour batter into your prepared springform pan

Place pan in a larger baking tray.

Pour 2 cups hot water in the larger baking tray outside the cake pan.

Bake for 40 to 50 mins or until center looks set.

Cool completely – chill in the fridge for at least 3 hours or overnight before you attempt to un-mold and cut.

Once cooled – carefully um-old from the pan and dust with powder sugar if desired.

Place all ingredients in a heavy-based saucepan

Heat on medium-low until sugar dissolves but still pour-able consistency

Remove from heat and let cool.

You can strain the sauce thru a sieve for a smooth texture. I preferred to keep it with the strawberry pieces.