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Ricotta-Sour Cream Cheesecake with Strawberry Sauce
Serving Size : 10

3 cup part-skim ricotta cheese
4 eggs
3/4 cup light sour cream
2 Tbsp plus 2 tsp. honey
1 Tbsp fresh lemon juice
2 tsp grated lemon peel
1 1/2 cup strawberries
2 tbsp plus 2 tsp. confectioners sugar
1 med kiwi fruit, pared and sliced

Preheat oven to 400F. 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 tsp. 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 tsp lemon juice; puree 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.


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