- 1 1/2 cups graham cracker crumbs
- 3 tablespoons light margarine
- 1 (15 ounce) container part-skim ricotta cheese
- 1 cup sugar, divided
- 2/3 cup unbleached flour
- 4 eggs, separated
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla
- 1 cup nonfat sour cream
- 3 pints strawberries
- 4 teaspoons lemon juice
- 1/4 cup red currant jelly
- Preheat oven to 300 degrees F (150C). Coat a 9-inch (23-cm or 2.5-L) springform pan with nonstick spray.
- In a medium bowl, mix the crumbs and margarine. Press onto the bottom and 2 inches (5 cm) up the sides of the pan, set aside.
- Using an electric mixer, beat the ricotta until smooth. Add 3/4 cup (175 mL) of the sugar, plus the flour, egg yolks, lemon peel, and vanilla; mix well. Blend in the sour cream.
- In another bowl, beat the egg whites until stiff but not dry; fold them into the cheese mixture. Pour the cheese mixture into the prepared crust and smooth the top.
- Bake 1 hour. Turn off the oven; cool the cheesecake for 1 hour in the oven with the door ajar. Remove the cake from the oven, allow to cool and chill the cake thoroughly.
- Meanwhile, in a blender or food processor, puree 2 pint baskets (about 800 mL each) of the strawberries with the remaining 1/4 cup (50 mL) of sugar and the lemon juice. Strain the sauce. Cover and chill.
- Just before serving, halve the remaining strawberries and arrange them on the cake. Brush the strawberries with the jelly. Serve with the sauce.