Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Melted margarine
Filling: 2 containers (15oz)
-Light Ricotta Cheese
3/4 c Sugar
1/2 c Half/half
1/4 c Flour
1 t Vanilla
1/4 ts Salt
3 Eggs
Crust: 1-1/4 c vanilla wafer crumbs
Topping:
2 c assorted fresh fruits (like strawberries, sliced
kiwi-peeled/sliced, blueberries, raspberries or blackberries)
1/3 c red currant jelly
1 t brandy, optional
Lighty grease sides of 8 or 9-inch springform pan.
Combine crusting. 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° 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. Makes 8 servings.
Nutrition per serving: Cal 392, pr 19g, carb 51g, f
14g,chol 102mg sod 303 calcium 193
