New York Style Cheesecake with Strawberries

Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

In bowl, combine all ingredients. Press
crumbs firmly into bottom and up 1/2"
of sides of 9" Springform pan. Set aside.

Cheesecake Filling:
15 oz. container Sorrento® Whole Milk
or Part Skim Ricotta Cheese
8 oz. package cream cheese
1-1/3 cup sugar
2 whole eggs
2 egg yolks
1 tsp. grated lemon rind
1 Tbsp. lemon juice
1 tsp. pure vanilla extract

Mix cream cheese and sugar at medium
speed until smooth, about 3 minutes.
Scrape bowl. Add ricotta and mix 1 minute.
Scrape bowl and add eggs, yolks, lemon
rind, lemon juice and vanilla.
Mix for 2 minutes. Pour batter into crust.
Bake for 55 to 60 minutes. Remove
from oven and cool for 1 hour.
Sour Cream Topping:
2 cups sour cream
1/4 cup sugar
Berries:
1 pint fresh strawberries, hulled and sliced
3 Tbsp. sugar

Preheat oven to 350° degrees F.
Place a cake pan filled with water on the
lowest rack of oven to create extra moisture
and prevent cake from cracking.
Prepare Topping:
With spoon or whisk, mix sour cream
and sugar until smooth. Spread evenly
on top of cake. Return cake to oven
for 7 minutes to set topping. Remove and
cool completely. Cover with plastic wrap
and refrigerate for several hours.
Mix berries with sugar. Cover and refrigerate
until ready to serve cake. Run sharp knife
around edge and remove cake. Cut into slices
and top with spoonful of strawberries.
Serves 10.