Red, White and Blueberry Cheesecake
Prep Time: 25
Cook Time: 60
Serves: 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
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.
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.
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.