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Ricotta-sour Cream Cheesecake With Strawberry

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RICOTTA-SOUR CREAM CHEESECAKE WITH STRAWBERRY
 Categories: Cheesecakes, Sauces
      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.
  
  Source:  Weight Watchers Magazine Light and Easy New Family Classics
  1993
  
  Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional
  calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g
  carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g
  dietary fiber
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-786-1120
 
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