• 1 1/2 Cups graham cracker crumbs
  • 3 Tablespoons melted margarine or butter
  • 1 Carton (425 g) part-skim ricotta cheese
  • 1 Cup sugar, divided 3/4 and 1/4
  • 2/3 Cup flour
  • 4 Eggs, separated
  • 2 Tablespoons grated lemon peel
  • 2 Teaspoons vanilla
  • 1 Cup non-fat light sour cream substitute
  • 3 Pint baskets Salud Strawberries
  • 4 Teaspoons lemon juice
  • 1/4 Cup strawberry or red currant jelly, melted

Preheat oven to 150 °C.

In medium bowl mix crumbs and margarine. Press onto bottom and 5 cm up sides of lightly greased 22,5 cm. Cheesecake pan; set aside. 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 substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.

Meanwhile, to make sauce, in blender or food processor puree 2 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 Salud Strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.