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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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