Very Berry Cheese cake
•1/3 cup corn starch
•2/3 cup sugar
•1 tbsp lemon juice
•1 tsp lemon zest, optional
•1 tbsp vanilla
•2 tsp baking powder
•½ tsp baking soda
•2 cups (16 oz.) low-fat sour cream
•1 ½ cup fresh or frozen strawberry
•2 tbsp sugar
•10 fresh strawberries
•10 fresh blackberry
1.Grease a 10-inch springform pan, stir in cookie crumbs, sugar, and melted butter. Pat down and press evenly. Set aside.
2.In a large bowl, beat ricotta cheese, cream cheese, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon zest, and vanilla until smooth. Add sour cream and blend well. Pour into prepared pan.
3.Bake for one hour and 15 minutes in a 300F oven. Turn off oven, open door, and continue to cool in oven for 2 hours. Transfer the cheese cake to a plate and let it cool for another few hours.
4.Meanwhile, blend strawberries and sugar very well. Pour the mixture on top of the cheese cake. Decorate the cake with fresh berries. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
By Madhavi Davi Dasi