Ricotta-sour cream cheesecake with strawberry sauce
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Ricotta-sour cream cheesecake with strawberry sauce
  Cakes    Creams    Cheesecakes    Sauces  
Last updated 6/12/2012 1:20:28 AM. Recipe ID 52223. Report a problem with this recipe.
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      Title: Ricotta-sour cream cheesecake with strawberry sauce
 Categories: Cyberealm, Mom's best, Cakes
      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 52223 (Apr 03, 2005)

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