Ricotta-Sour Cream Cheesecake with Strawberry

Directions

1. Preheat oven to 400℉ (200℃). Spray an 8 inch 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 Add sour cream, and honey, 2 teaspoons of the lemon juice and the lemon peel; beat until combined.

3. Pour mixture into prepared springform pan; set pan in 13 x 9 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 teaspoon lemon juice; purée until smooth. Strain through cheesecloth into a small bowl.

4. 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.