Ricotta-Sour Cream Cheesecake with Strawberry Sauce

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   ["Preheat oven to 400F (200C).", "Spray and 8"" springform pan with non-stick cooking spray.", "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 tablespoons of the lemon juice and the lemon peel; beat until combined.", "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.", "Set aside 5 whole strawberries for garnish; slice the remaining berries.", "In a blender combine the sliced strawberries, sugar and remaining 1 teaspoon lemon juice; puree until smooth.", "Strain through cheesecloth into a small bowl.", "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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.