Ricotta-Sour Cream Cheesecake With Strawberry Sauce Recipe

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Yields: 10 serving(s)

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 tsps.
Of the lemon juice and the lemon peel; beat until combined.
Pour mixture into prepared springform pan; set pan in 13×9 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.
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.
Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories per serving: 192 calories; 12 grams protein, 9 grams fat, 15 grams carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 grams dietary fiber.
Typed for you by: linda fields, cyberealm bbs watertown ny 315-786-1120.

192 calories
12 gram(s) protein, 9 gram(s) fat, 15 gram(s) carbohydrates, 241 milligram(s) calcium, 133 milligram(s) sodium, 113 milligram(s) cholesterol, 1 gram(s) dietary fiber

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