Ricotta-Sour Cream Cheesecake with Strawberry Sauce
Yield
10 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
ricotta cheese
part-skim |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
sour cream, light
|
|
| 2 | tablespoons |
honey
plus 2 t |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 ½ | cups |
strawberries
|
*
|
| 2 | tablespoons |
powdered sugar
plus 2 tb |
|
| 1 | medium |
kiwi fruit
pared and sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
ricotta cheese
part-skim |
|
| 4 | large |
eggs
|
|
| 177 | ml |
sour cream, light
|
|
| 3E+1 | ml |
honey
plus 2 t |
|
| 15 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 355 | ml |
strawberries
|
*
|
| 3E+1 | ml |
powdered sugar
plus 2 tb |
|
| 1 | medium |
kiwi fruit
pared and sliced |
*
|
Directions
Preheat oven to 400℉ (200℃). Spray and 8" springform pan with non-stick cooking spray.
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 tablespoons of the lemon juice and the lemon peel; beat until combined.
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.
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.
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.
