Ricotta-sour cream cheesecake with strawberry
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Ricotta-sour cream cheesecake with strawberry
  Cakes    Cheesecakes    Creams  
Last updated 6/12/2012 1:20:28 AM. Recipe ID 52222. Report a problem with this recipe.
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      Title: Ricotta-sour cream cheesecake with strawberry
 Categories: Cakes, Cheesecakes
      Yield: 10 Servings
 
      3 c  Part-skim ricotta cheese
      4    Eggs
    3/4 c  Light sour cream
      2 tb + 2 t. honey
      1 tb Fresh lemon juice
      2 ts Grated lemon peel
  1 1/2 c  Strawberries
      2 tb + 2 t. confectioners sugar
      1 md Kiwi fruit, pared and sliced
 
  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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Recipe ID 52222 (Apr 03, 2005)

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