Ricotta Sour Cream Cheesecake w/ Strawberry Sauce
Source of Recipe
Weight Watchers Magazine Light and Easy New Family Classics
List of Ingredients
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced
Recipe
1. Preheat oven to 400F. Spray an 8" springform pan with non-stick cooking spray.
2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined.
3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature.
4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl.
5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.
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