Preheat the oven to 170°C. Butter and line a 23cm cake tin with nontick baking paper.
Place the ricotta and mascarpone in a large bowl, sift in the icing sugar and beat well. Add the eggs, one by one, and beat well.
Add the lemon zest, the candied peel and the chopped thyme flowers and leaves and mix well. Pour the cheesecake mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour. The cheesecake should be firm when ready. Cool on a wire rack.
Hull and slice the Sweet Eve strawberries, and when the cheesecake is ready arrange them in a spiral on the top. Sift icing sugar on top and serve.
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