I started a new food blog with my sister, who lives in Paris. We choose an ingredient, then she posts a French take on the food, and I make a L.A. version. For our first edition, we chose strawberries. I made a lemon-ricotta cheesecake with strawberry topping. I've included the recipe below.
If you're looking for the even slimmer L.A. version (which is also much easier), just make the strawberry topping, and pour it over some low or nonfat Greek yogurt!
4 cups (2 lbs) part skim ricotta cheese
1 cup granular sugar
1 teaspoon lemon zest
2 teaspoons vanilla extract
¼ teaspoon salt
1 Tablespoon lemon juice
1 egg white
9-inch springform pan
2 ½ cups fresh quartered strawberries
2 Tablespoons honey
2 Tablespoons lemon juice
Preheat oven to 350 degrees F
Place ricotta cheese, sugar, lemon zest, vanilla, salt, and lemon juice in a large mixing bowl. Beat with a mixer for 2 minutes until smooth.
Add eggs, and egg white one at a time, beating well after each addition.
Coat springform pan with cooking spray, and pour batter into pan.
Cook for 1 hour, or until cheesecake center barely moves when pan is touched.
Remove cheesecake from oven, and run a knife along the outside edge of the pan.
Let cake cool.
Cake can be refrigerated for several hours before serving if desired.
To prepare topping, quarter strawberries and combine with honey and lemon juice.
Let strawberries marinate in refrigerator. The longer they marinate, the juicer they will be.
Top cheesecake with strawberries and enjoy.