This recipe for an easy cheesecake is made with Sargento® Whole Milk Ricotta, which gives this cake a unique flavor, and makes it light and fluffy.
Ingredients
Directions
- Lightly grease sides of 8-inch or 9-inch springform pan. Combine crust ingredients. Press evenly over bottom of pan. Refrigerate while preparing filling.
- Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl of electric mixer; blend until smooth. Add eggs, one at a time, blending until smooth. Pour batter over crust. Bake in preheated 350°F oven 1 hour or until center is just set.
- Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer.
- Arrange fruit in concentric circles attractively over surface of cake. Heat jelly with brandy until melted. Brush over fruit; refrigerate at least 30 minutes to set glaze.
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