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Ricotta-Sour Cream Cheesecake With Strawberry
Author/Submitted by: Weight Watchers Magazine Light and Easy New Family Classics 1993,
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Servings: 10
Categories:
Cheesecakes
/
Desserts
/
Strawberry
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
Directions:
1.
Preheat oven to 400F. Spray and 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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