Special Diets: Cheesecake 16 by Recipe Cottage

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	Cheesecake 16

		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.