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
Topping:
•1 ½ cup fresh or frozen strawberries
•2 tbsp sugar
•10 fresh strawberries
•10 fresh blackberries
Preparation
Grease a 10-inch springform pan, stir in cookie crumbs, sugar, and melted butter. Pat down
and press evenly. Set aside.
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.
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.
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.
Serves
20-24 pieces