Register | Log in

Fruited Cheesecake

Be the first to review this recipe.  (0 Reviews)
96 people added this to their recipe box!

INGREDIENTS

  • =CRUST:
  • 1-1/4 cups vanilla wafer crumbs
  • 3 Tbsp. butter or margarine, melted
  • =FILLING:
  • 2 containers (15 oz. each) Sargento® Part-Skim Ricotta Cheese
  • 3/4 cup sugar
  • 1/2 cup half-and-half
  • 1/4 cup all-purpose flour
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 3 eggs
  • =TOPPING:
  • 2 cups assorted fresh fruits (sliced strawberries, kiwi, blueberries, raspberries)
  • 1/3 cup red currant jelly
  • 1 tsp. brandy (optional)
 

DIRECTIONS

  • 1

    Lightly grease sides of 8-inch or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.

  • 2

    Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl of electric mixer; blend until smooth. Add eggs, one at a time, blending until smooth. Pour batter over crust. Bake in preheated 350°F oven 1 hour or until center is just set.

  • 3

    Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer.

  • 4

    Arrange fruit in concentric circles attractively over surface of cake. Heat jelly with brandy until melted. Brush over fruit; refrigerate at least 30 minutes to set glaze.

Fruited Cheesecake
  • Print
  • Email
  • Save

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

User Reviews

Be the first to write a review

See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 408

Total Fat 17.7g

Saturated Fat 10.0g

Trans Fat 3.0g

Polyunsaturated Fat 1.0g

Cholesterol 131mg

Sodium 332mg

Carbohydrates 51g

Protein 14g

Dietary Fiber 2g

Vitamin A 87%

Vitamin C 8%

Calcium 220%

Iron 1%