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Ricotta-Sour Cream Cheesecake With Strawberry

Make Ricotta-Sour Cream Cheesecake With Strawberry at home with Part Skim Ricotta Cheese, Light Sour Cream, T Honey, Fresh Lemon Juice, and T Confectioners Sugar. Keep it handy for the next time you cook it.

Ingredients

• 3 cup
• 3/4 cup
• 2 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

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

2. 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.

3. 3

   Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined.

4. 4

   Pour mixture into prepared springform pan; set pan in 13x9 baking pan.

5. 5

   Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan.

6. 6

   Bake 1 hour or until top feels firm to the touch.

7. 7

   Cool to room temperature.

8. 8

   Set aside 5 whole strawberries for garnish; slice the remaining berries.

9. 9

   In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth.

10. 10

    Strain through cheesecloth into a small bowl.

11. 11

    5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves.

12. 12

    Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce.