Ricotta-Sour Cream Cheesecake with Strawberry Sauce
Recipe
- Title:
- Ricotta-Sour Cream Cheesecake with Strawberry Sauce
- Categories:
- Cheesecakes, Sauces
- Yield:
- 10 servings
Ingredients
- 3 c Part-skim ricotta cheese
- 2 ts Grated lemon peel
- 4
- Eggs
- 1 1/2 c Strawberries
- 3/4 c Light sour cream
- 2 tb + 2 t. confectioners sugar
- 2 tb + 2 t. honey
- 1 md Kiwi fruit, pared and sliced
- 1 tb Fresh lemon juice
Ingredients
- 1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
- spray.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.
Ingredients
- 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.
Directions
- Source: Weight Watchers Magazine Light and Easy New Family Classics 1993
Directions
- 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
Directions
- Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
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