Nutty Crumb Crust (recipe follows) or 2 tsp. butter and 1/4 c.
toasted wheat germ
3 eggs
3 c. (1 1/2 lbs.) Ricotta cheese
2/3 c. sugar
1/3 c. each sour cream and cornstarch
1 tsp. each baking powder and vanilla
3 tbsp. butter, melted and cooled
2 tsp. grated lemon peel
2 c. whole strawberries

Prepare and bake crust. Or spread the 2 teaspoons butter over bottom and sides of a 9 inch cake pan with removable bottom, then sprinkle with wheat germ.

In a blender or food processor, whirl eggs, cheese, sugar, and sour cream until smooth. Blend cornstarch and baking powder; add to cheese mixture with vanilla, butter, and lemon peel. Whirl mixture until well blended. (Or use an electric mixer to prepare filling.) Turn filling into prepared pan.

Bake in a 325 degree oven for 55 to 60 minutes or until a knife inserted in center comes out clean. Cool on a rack; cover and refrigerate. Garnish each slice with a few strawberries. Makes 12 servings.

Nutty Crumb Crust: Blend together 1 1/4 cups finely crushed graham cracker crumbs, 1/4 cup each finely minced almonds, and melted butter, and 2 tablespoons sugar. Press evenly into bottom and sides of a 9 inch cake pan with removable bottom. Bake in a 325 degree oven for 8 minutes; cool.