Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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