Ricotta-Sour Cream Cheesecake

4 Eggs

3/4 c Light sour cream

2 t. honey

1 T Fresh lemon juice

2 t Grated lemon peel

1 1/2 c Strawberries

2 T

2 t. confectioners sugar

1 md Kiwi fruit, pared and sliced

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

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

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.