Fruited Cheesecake

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Servings: 12 servings Difficulty: Advanced
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A creamy ricotta-based cheesecake topped with a vibrant glaze of fresh berries and red currant jelly.
Fruited Cheesecake recipe image
Fruited Cheesecake recipe image
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Fruited Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 340
Dietary:
V Vegan

Description

This elegant Fruited Cheesecake offers a lighter, fluffier texture than traditional cream cheese versions, thanks to the use of ricotta. The crust is made from sweet vanilla wafers, providing a sturdy base for the rich filling. Topped with an assortment of fresh berries like strawberries, kiwi, and raspberries, the dessert is finished with a glossy red currant glaze that adds a tart counterpoint to the sweet cheese. It is a sophisticated yet simple dessert perfect for summer gatherings, birthdays, or any occasion where you want to impress guests with a homemade touch.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease the sides of an 8 or 9-inch springform pan.
  3. In a small bowl, combine the vanilla wafer crumbs with the melted margarine until well mixed.
  4. Press the crust mixture evenly over the bottom of the prepared pan.
  5. Place the pan in the refrigerator to chill the crust while preparing the filling.
  6. In the bowl of an electric mixer, combine the ricotta cheese, sugar, half-and-half, flour, vanilla, and salt.
  7. Beat the mixture on medium speed until completely smooth.
  8. Add the eggs one at a time, beating well after each addition until smooth.
  9. Pour the filling batter over the chilled crust in the pan.
  10. Bake for 1 hour, or until the center is just set and slightly puffed.
  11. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to prevent cracking.
  12. Remove the cheesecake from the oven and place it on a wire rack.
  13. Loosen the rim of the springform pan around the edge of the cake.
  14. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  15. Arrange the assorted fresh fruits in attractive concentric circles over the surface of the chilled cheesecake.
  16. In a small saucepan, heat the red currant jelly and brandy (if using) over low heat until melted and smooth.
  17. Brush the warm glaze evenly over the fruit topping.
  18. Return the cheesecake to the refrigerator for 30 minutes to allow the glaze to set before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 340kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Cholesterol 140mg47%
Sodium 300mg13%
Total Carbohydrate 30g10%
Dietary Fiber 1g4%
Sugars 20g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, ricotta, fruit, dessert, berries, glaze, baking, vanilla, springform, summer, party, easy, cream, crust, jelly, strawberry, kiwi, blueberry, raspberry
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