[carlo3b]

Strawberry Cheesecake w/ Fresh Strawberry Sauce

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons melted margarine or butter
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 cup sugar, divided 3/4 and 1/4
• 2/3 cup flour
• 4 eggs, separated
• 2 tablespoons grated lemon peel
• 2 teaspoons vanilla
• 1 cup nonfat light sour cream substitute
• 3 pint baskets California strawberries, stemmed
• 4 teaspoons lemon juice
• 1/4 cup strawberry or red currant jelly, melted


Preheat oven to 300 degrees.
1) In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake pan; set aside.
2) To make filling, in mixer bowl beat ricotta cheese until smooth.
3) Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
4) In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
5) Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
To complete cake, halve remaining strawberries; arrange on top of cake.
Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
 

[Pro-Bush]

Thanks Carlo, we'll try out the strawberry cheesecake for sure. Thanks so much, happy Thanksgiving!!