Fruited cheesecake

 
                             FRUITED CHEESECAKE
 
 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 crust ing.; 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
   
   From: Sargento "cheesecake- sweet/savory" Pamplet
   (p0261)
  
 
 
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