Appetizers & Side Dishes

Red, White and Blueberry Cheesecake

Prep Time: 25 min  |  Cook Time: 60 min  |  Servings: 12  |  Calories: 444
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Red, White and Blueberry Cheesecake
Prep Time
25 min
Cook Time
60 min

  • =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
  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.

Serving Size 12

Calories 444

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.70g 23%
Sat. Fat 8.10g 41%
Mono Unsat. Fat 3.10g
Poly Unsat. Fat 1.20g
Cholesterol 118mg 39%
Sodium 319mg 13%
Total Carbohydrate 67g 22%
Dietary Fiber 4g 16%
Sugars 0g
Protein 13g
Vitamin A 100RE
Vitamin C 18mg 30%
Calcium 207mg 21%
Iron 1mg 6%