Categories: Cakes 
      Yield: 10 servings 
  
      3 c  Part-skim ricotta cheese 
      4    Eggs 
    3/4 c  Light sour cream 
      2 T  + 2 t. honey 
      1 T  Fresh lemon juice 
      2 t  Grated lemon peel 
  1 1/2 c  Strawberries 
      2 T  + 2 t. confectioners sugar 
      1 md Kiwi fruit, pared and sliced 
  
  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking 
  spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese 
  until smooth; add eggs one at a time, beating well after each addition. Add 
  sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat 
  until combined. 3. Pour mixture into prepared springform pan; set pan in 
  13x9 baking pan. Pour hot water into the baking pan until it comes halfway 
  up on the sides of the springform pan. Bake 1 hour or until top feels firm 
  to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries 
  for garnish; slice the remaining berries. In a blender combine the sliced 
  strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. 
  Strain through cheesecloth into a small bowl. 5. Carefully remove sides of 
  springform pan from cheesecake. Cut reserved strawberries into halves. 
  Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve 
  with strawberry sauce.