Strawberry Cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 3 Tbsp. melted butter
  • 1 (15 oz.) carton Ricotta cheese
  • 1 cup granulated sugar, divided
  • Ad
  • 2/3 cup flour
  • 4 eggs, separated
  • 2 Tbsp. lemon peel, grated
  • 2 tsp. vanilla
  • 1 cup sour cream
  • 3 pint strawberries
  • 4 tsp. lemon juice
  • 1/2 cup currant jelly, melted


Heat oven to 300 degrees F. Combine crumbs and margarine. Press into bottom and sides lightly oiled 9 inch springform pan. Beat Ricotta cheese until smooth. Add 1/4 cup sugar, flour, egg yolks, lemon peel, and vanilla; mix well. Stir in and blend sour cream. Beat egg whites until stiff. Fold into cheese mixture; pour into crust and smooth top. Bake 1 hour. Turn oven off. Cool 1 hour in oven with door open. Remove and chill overnight. Puree 2 baskets of berries, 1/2 cup sugar, and lemon juice. Strain sauce; cover and chill. Arrange remaining berries on top of the cake and serve with sauce.


By Robin from Washington, IA


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