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Ricotta Cheesecake with Mixed Seasonal Fruit Recipe

From: TABLE MANNERS

Recipe courtesy: Seattle food blogger Peabody Rudd, culinaryconcoctionsbypeabody.com

Serves: 6

Ingredients:

  • 1 pound cream cheese
  • 1 pound Ricotta cheese
  • 2 cups sour cream
  • 1¾ cups granulated sugar
  • ½ cup all-purpose flour
  • ¼ cup melted butter
  • 6 eggs
  • 1 teaspoon lemon zest
  • 1 tablespoon vanilla extract
  • 2 cups crushed vanilla Oreos (frosting removed) or vanilla wafers
  • Fresh fruit mixture (see recipe below)

Directions:

  1. Preheat oven to 350° F. Grease a 10-inch springform pan.
  2. To make the crust, combine wafers, ¼ cup sugar, and melted butter in a food processor. This will make a thick crust; if you want less crust, half the recipe.
  3. Press mixture down flat into prepared springform pan.
  4. Bake crust for 12 minutes. Set aside. Reduce oven heat to 325° F.
  5. Cream the cheeses on medium speed until soft and blended. Add the remaining sugar and mix well, about 3 minutes.
  6. Add the sour cream and mix for another minute. Reduce speed to low and add flour.
  7. Add eggs one at a time, scraping down the bowl after each addition. Add lemon zest and vanilla extract.
  8. Pour batter into prepared pan. Wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. Check cheesecake after one hour.
  9. When cake is removed from oven, remove it from water bath. Let cool on a wire rack for 20 minutes. Refrigerate for at least 4 hours; overnight works best.

Fresh Fruit Mixture

Ingredients:

  • 3 cups diced strawberries or fresh fruit
  • juice of one lime
  • 1/3 cup sugar

Directions:

  1. Mix together and let macerate overnight. Place on top of cheesecake when ready to serve.
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