Strawberry Cheesecake recipe

Ingredients:
1 1/2 cups biscuit crumbs
3 tablespoons melted margarine/butter
15 ounces part-skim ricotta cheese
1 cup sugar, divided into 3/4 and 1/4
2/3 cup flour
4 eggs (separated)
2 tablespoons grated lemon peel
2 teaspoons vanilla
1 cup sour cream or low fat subsitute
3 pint baskets or Strawberries, with the stems removed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly to be melted

Procedures:
Preheat oven to 300 C

In a bowl mix the crumbs and margarine.

Press onto bottom and 2 inches up the sides of a lightly greased 9-inch cheesecake pan.

To make filling, in mixer bowl beat ricotta cheese until smooth.

Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla.

Mix well. Stir in sour cream to blend thoroughly.

In another bowl, beat egg whites until stiff and fold into cheese mixture.

Pour into prepared crust and smooth over the top.

Bake for approximately one hour.

Turn off oven and leave cheese cake to cool in oven for anothe rhour with the door a jar.

Remove from oven and chill thoroughly.

Meanwhile, to make sauce, in blender or food processor puree two 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 and arrange on top.

Brush strawberries with jelly.

Cut cake into wedges and serve with sauce.

Servings: 14.