Ingredients
- 9 baking (pan)
- 8 springform with non stick cooking (pan)
- 4 eggs
- 375 gr skim ricotta cheese
- 230 gr strawberries
- 180 ml sour cream (light)
- 10 ml honey
- 10 ml lemon juice
- 8 gr confectioners sugar
- 5 ml lemon juice (fresh)
- 4 gr lemon peel (grated)
- 1 slice kiwi fruit
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.
