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Ricotta-Sour Cream Cheesecake




Source of Recipe


Internet


List of Ingredients




3 cups Part-skim ricotta cheese
4 Eggs
3/4 cup Light sour cream
2 tablespoons Honey, plus 2 teaspoons
1 tablespoon Fresh lemon juice
2 teaspoons Grated lemon peel
1 1/2 cups Strawberries
2 tablespoons Confectioner's sugar, plus 2 teaspoons
1 medium Kiwi fruit, pared and sliced



Recipe



Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray.


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.

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.

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.

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.