Directions:
Preheat oven to 300 degrees.
In medium bowl mix crumbs and margarine. Press onto bottom
and 2 inches up sides of lightly greased 9-inch springform
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 strawberries; arrange on
top of cake. Brush strawberries with jelly. Cut cake into
wedges; serve with sauce.
Related Food Story
Strawberry: Selection, Storage and
Handling
Cooking Good
in Greene Main Index
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