What you need:
- 1 1/2 c graham cracker crumbs
- 3 Tbsp margarine, melted
- 1 c sugar
- 4 eggs separated
- 2 tsp vanilla
- 4 tsp lemon juice
- 2 Tbsp lemon peel (grated)
- 1 c sour cream
- 1 tub ricotta (15 oz)
- 3 pts strawberries (hulled)
- 2/3 c flour
- 1/2 c raspberry jelly (melted)
In a bowl mix the margarine and the graham crumbs
Press the mixture on the bottom and up the sides (2inches) of a 9-inch spring form pan
In the food mixer beat the ricotta, when smooth add 3/4 c sugar, egg yolks and flour
Vanilla and lemon peel beat 1min then blend in sour cream.
In a separate bowl beat the egg whites until stiff,
Fold into the cheese mixture then pour the mixture into the prepared crust.
Level top with a spatula
Bake 1 hour 300 degree oven, then turn oven off
With oven door slightly ajar leave cheesecake in oven for another hour
Then remove from oven and chill thoroughly.
In a blender process 2 pints of the strawberries with remaining 1/4 c sugar, and lemon juice
Strain the puree sauce and chill
Cut the remaining strawberries in halves and arrange on cheesecake
Brush the strawberries with the sauce
Serve with the sauce
Say yes! to the cheesecake and pamper your palate with this dessert pearl.
You can add a dollop of whipped cream if you fancy