The best delicious Ricotta-sour Cream Cheesecake With Strawberry recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta-sour Cream Cheesecake With Strawberry recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta-sour Cream Cheesecake With Strawberry.
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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 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. 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.
Yields
10 Servings
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