Ricotta Cheesecake with Strawberries

Make cheesecake: Preheat oven to 350°F. Wrap bottom of a 9-inch springform pan with 2 layers of aluminum foil. Coat pan with cooking spray.

Using an electric mixer at medium speed, beat cream cheese and ricotta until smooth. Beat in sugar, eggs, lemon juice and vanilla. Add flour and cornstarch and use a spatula to fold in until thoroughly blended. Fold in sour cream and butter. Pour into springform pan. Place springform in a large roasting pan and fill with enough hot water to come about 1/3 up sides of springform. Bake until cake is firm around edges but still slightly jiggly in center, 60 to 70 minutes. Turn off oven, remove cheesecake from roasting pan and place cake back in oven for 2 hours to cool. Cover and refrigerate until chilled, at least 2 hours.

Make topping: Combine lemon juice, fruit spread and 2 Tbsp. water in a small saucepan. Stir over medium-high heat until fruit spread becomes liquid. Strain through a fine-mesh sieve set over a bowl. Use a spoon to work liquid through sieve; discard any solids. Cool to room temperature, stirring occasionally.

Halve or quarter strawberries and arrange decoratively over top of chilled cheesecake. Brush lightly with glaze and serve.