Ingredients Jump to Instructions ↓

  1. 3 c Part-skim ricotta cheese

  2. 4 Eggs

  3. 3/4 c Light sour cream

  4. 2 t. honey

  5. 1 T Fresh lemon juice

  6. 2 t Grated lemon peel

  7. 1 1/2 c Strawberries

  8. 2 T

  9. 2 t. confectioners sugar

  10. 1 md Kiwi fruit, pared and sliced

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

  12. 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,

  13. 2 tsps. of the lemon juice and the lemon peel; beat until combined.

  14. 3. Pour mixture into prepared springform pan; set pan in

  15. 13x9 baking pan. Pour hot water into the baking pan until it comes halfway

  16. 1 hour or until top feels firm to the touch. Cool to room temperature.

  17. 4. Set aside

  18. 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining

  19. 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl.

  20. 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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