• Oven - Preheat the oven at 300°F/ 150°C/ Gas Mark 2
• Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.

Cheesecake batter

• In the bowl of a stand mixer with the paddle attachment, cream the ricotta cheese and sour cream until smooth. Add the sugar and combine well.
  1 lb Ricotta cheese , ½ cup Sour cream, ½ cup Sugar, 3 large Eggs, 1 tbsp Lemon juice, ¼ cup All purpose flour, 1 tsp Vanilla extract, ⅙ tsp Strawberry extract, 4 oz Strawberries
• Add the eggs one at a time at low speed, making sure to incorporate each well. Followed by the lemon juice. Scraping the sides of the bowl. Next, add the vanilla and strawberry extracts, then add half the flour. Combine well, but do not overmix.
• Toss the chopped strawberries in the remaining flour and add it to the cheesecake batter. Fold them in with a rubber spatula.
• Water bath - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or large roasting pan. Pour 2 cups of boiling water into the roasting rack outside the springform pan.
• Bake for 40 to 50 minutes until set. Remove from the oven and let cool for 30 minutes on the wire rack. Then, run a knife or spatula around the edge of the cake, but do not remove it from the pan.
• Chill the cheesecake for at least 4 hours - preferably overnight. Dust with a few tablespoons of powdered sugar just before serving (optional).

Strawberry sauce

• In a medium saucepan over medium heat add the strawberries, sugar, lemon juice, water, and cornstarch. Continue to simmer stirring constantly until the sugar dissolves and the mixture starts to thicken. Once the mixture coats the back of a wooden spoon remove it from heat and set it aside to cool.
  7 oz Strawberries, 2 tbsp Sugar, 1 tbsp Cornstarch, 1 tsp Lemon juice, 2 tbsp Water
• Once the mixture coats the back of a wooden spoon remove it from heat and set it aside to cool. For a smooth sauce strain it through a fine-mesh sieve. Discard the fiber and use the strained sauce. I like to keep the fruit chucks so I do not sieve my sauce.