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)