Ricotta cheesecake with marinated fruit

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.

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