Red, White and Blueberry Cheesecake Recipe

Description

Red, White and Blueberry Cheesecake

Red, White and Blueberry Cheesecake

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Directions

SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 12

INGREDIENTS

  • =Crust:
  • 1 cup finely crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • =Filling:
  • 4 cups (30 oz.) Sargento® Light 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
  • 1/2 cup blueberry fruit spread, heated
  • 1-1/2 cups fresh strawberry slices or fresh whole raspberries
  • 1/2 cup fresh blueberries
  • 1/4 cup red currant jelly, heated

DIRECTIONS

  • 1

    Combine crust ingredients; mix well. Press evenly over bottom and 1-1/2-inches up sides of 8 or 9-inch springform pan. Chill while preparing filling.

  • 2

    Blend together cheese, sugar, half-and-half, flour, vanilla and salt in bowl of electric mixer. Add eggs, one at a time; blend until smooth. Pour half of batter into prepared crust. Spoon half of blueberry spread randomly over batter; top with remaining batter, smooth with spatula. Spoon remaining blueberry spread randomly over batter; swirl with knife for marbled effect. Bake in preheated 350°F oven 1 hour or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to cooling rack; loosen cake from rim of pan with metal spatula.

  • 3

    Cool completely; chill 2 to 24 hours. Arrange strawberries and blueberries around edge of cheesecake. Brush jelly over fruit; chill at least 30 minutes to set glaze.

Nutrition

Nutrition Facts

Serves: 12

Amount Per Serving

Calories 444

Total Fat 14.7g

Saturated Fat 8.1g

Trans Fat 3.1g

Polyunsaturated Fat 1.2g

Cholesterol 118mg

Sodium 319mg

Carbohydrates 67g

Protein 13g

Dietary Fiber 4g

Vitamin A 100RE

Vitamin C 18mg

Calcium 207mg

Iron 1mg

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