Fruited Cheesecake
Yield
8 servingsPrep
10 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
melted |
|
| 15 | ounces |
ricotta cheese
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
light cream (half&half)
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| Crust | |||
| 1 ¼ | cups |
vanilla wafer crumbs
|
* |
| Topping | |||
| 2 | cups |
assorted fruits
|
* |
| ⅓ | cup |
currant jelly
|
*
|
| 1 | teaspoon |
brandy
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
melted |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
light cream (half&half)
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| Crust | |||
| 296 | ml |
vanilla wafer crumbs
|
* |
| Topping | |||
| 473 | ml |
assorted fruits
|
* |
| 79 | ml |
currant jelly
|
*
|
| 5 | ml |
brandy
optional |
*
|
Directions
Lighty grease sides of 8 or 9-inch springform pan.
Combine crust ingredients; mix well.
Press evenly over bottom of pan.
Chill while preparing filling.
In bowl of electric mixer, combine cheese, sugar, half/half, flour and vanilla and salt; blend until smooth.
Add eggs one at a time; blend until smooth.
Pour batter over crust.
Bake at 350℉ (180℃) for 1 hr or until center is just set.
Turn off oven; cool in oven with door open for 30 min.
Remove to wire rack; loosen from rim of pan.
Cool completely; chill 4 hr.
Topping may be prepared up to 3 hr ahead.
Arrange fruit in concentric circles attractively over surface of cake.
Heat jelly with brandy until melted.
Brush over fruit; chill 30 min to set glaze.
