Ricotta-sour Cream Cheesecake With Strawberry

Ingredients

375 gr skim ricotta cheese
4 eggs
180 ml sour cream
10 ml honey
5 ml lemon juice
4 gr lemon peel
230 gr strawberries
8 gr confectioners sugar
1 slice kiwi fruit
8 springform with non stick cooking
10 ml lemon juice
9 baking

Instructions

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.