Filling:

• 2 containers (15oz) light ricotta cheese
• 3/4 cup sugar
• 1/2 cup half/half
• 1/4 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3 eggs

Crust:

• 1 1/4 c vanilla wafer crumbs

Topping:

• 2 c assorted fresh fruits (strawberries, sliced kiwi-peeled/sliced, blueberries, raspberries or blackberries)
• 1/3 c red currant jelly
• 1 t brandy, optional

Directions:

Lighty grease sides of 8 or 9-inch springform pan.

Combine crusting, 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 F 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.

Serving Size: Makes 8 Servings