Ricotta Buttermilk Cheesecake
|Ricotta cheese||750 Gram|
|Buttermilk||1 Cup (16 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|For strawberry sauce|
|Strawberries||250 Gram (1 Punnet)|
|Icing sugar||1⁄2 Cup (8 tbs)|
Beat ricotta cheese on electric mixer, add eggs, one at a time, beating well after each addition.
Add butterrnilk, honey, lemon rind and juice; beat Until combined.
Pour mixture into greased 20cm springform pan.
Bake, standing in dish with hot water coming halfway up sides, in moderate oven for 1 hour or until top feels firm.
Allow to come to room temperature before removing from tin.
Serve with Strawberry Sauce.
Strawberry Sauce: Puree or process strawberries with sifted icing sugar and lemon juice, strain.