Courtesy of

Fruited Cheesecake

Contributed by: Chris WebAdmin. of


  • 3 tablespoon melted margarine


  • 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


  • 1 1/4 c vanilla wafer crumbs


  • 2 c assorted fresh fruits (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 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

Nutritional Information: Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g, chol 102mg, sod 303, calcium 193

Find this page online at: