Contributed by: Chris WebAdmin. of RecipesNow.com
- 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