Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Cream cheese |
2 cups | Ricotta cheese |
1 cup | Sugar |
4 \N | Eggs |
1 \N | Lemon; Zest of |
1 teaspoon | Pure vanilla extract |
1 pint | Strawberries; hulled and cut in |
\N \N | ; half |
½ cup | Blackberries |
1 \N | Cantaloupe; peeled, seeded, and |
\N \N | ; diced |
½ cup | Sweet white wine |
¼ cup | Sugar |
1 \N | Orange; Zest of |
1 dash | Pure vanilla extract |
1 pinch | Nutmeg |
\N \N | Softly whipped cream |
CHEESECAKE
MARINATED FRUIT
ACCOMPANIMENT
For the cheesecake, preheat oven to 350 degrees. Grease a 10-inch springform pan and line with foil. Process cream cheese in a food processor until smooth. Add ricotta cheese and process just to combine. Add sugar and process to combine. With the motor running, add eggs, one at a time. Add lemon zest and vanilla and mix well.
Pour into prepared pan. Place in oven and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let cheesecake cool in the refrigerator for at least 2 hours before serving.
For the marinated fruit, place fruit in a large bowl and set aside. In a small saucepan, combine wine, sugar, orange zest, vanilla, and nutmeg and place over high heat. Bring mixture to a boil and cook, stirring only once, for about 5 minutes to thicken the syrup. Remove from the heat and allow to cool 5 minutes.
Pour syrup over fruit and allow to marinate for 30 minutes in the refrigerator. Serve with the cheesecake and softly whipped cream.
Serves twelve.
Converted by MC_Buster.
Per serving: 4063 Calories (kcal); 243g Total Fat; (52% calories from fat); 121g Protein; 377g Carbohydrate; 1495mg Cholesterol; 2034mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 0 Vegetable; 6 Fruit; 38½ Fat; 17 Other Carbohydrates Converted by MM_Buster v2.0n.