Berry-Ricotta Cheesecake

Name: Berry-Ricotta Cheesecake
Prep time: 25 min
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 1 1/2 c. graham cracker crumbs; 6 tbsp. butter or margarine; 1 1/2 c. granulated sugar; 1 tbsp. granulated sugar; 2 lemons; 16 oz. reduced-fat cream cheese (Neufchâtel); 15 oz. ricotta cheese; 3 tbsp. cornstarch; 2 c. half-and-half; 2 tsp. vanilla extract; 1 tsp. almond extract; 4 large eggs; 2 1/2 c. mixed berries; 1 tbsp. confectioners' sugar

Published: Feb 16, 2013

Yields:

16 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 30 mins

Cal/Serv:

345

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A rich and tangy berry-topped cheesecake is the perfect ending to a special, springtime meal.

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Ingredients

1 1/2 cups graham cracker crumbs
6 Tbsp. butter or margarine
1 1/2 cups granulated sugar
1 Tbsp. granulated sugar
2 lemons
16 oz. reduced-fat cream cheese (Neufchâtel)
15 oz. ricotta cheese
3 Tbsp. cornstarch
2 cups half-and-half
2 tsp. vanilla extract
1 tsp. almond extract
4 large eggs
2 1/2 cups mixed berries
1 Tbsp. confectioners' sugar

Directions

1. Step 1Preheat oven to 375 degrees F. Wrap outside of 9-inch springform pan with heavy-duty foil to prevent batter from leaking out. Spray pan with baking spray.
2. Step 2In medium bowl, combine crumbs, butter, and 1 tablespoon granulated sugar. Press firmly onto bottom of prepared pan. Bake 8 to 10 minutes or until brown around edge. Cool on wire rack. Reset oven temperature to 325 degrees F.
3. Step 3While crust cools, from lemons, grate 1 tablespoon peel and squeeze 1/4 cup juice; set aside.
4. Step 4With mixer on high speed, beat both cheeses until smooth. Add cornstarch, remaining 1 1/2 cup granulated sugar, and 1/4 teaspoon salt, scraping bowl occasionally with rubber spatula; beat on low until well incorporated. On low speed, beat in half-and-half, vanilla, and almond extracts, and lemon peel and juice. Add eggs; beat until just blended. Pour batter onto cooled crust. Bake 1 hour. Turn oven off. Let stand in oven 1 hour.
5. Step 5Place cheesecake on wire rack. Run thin knife between edge of cheesecake and pan. Cool in pan on rack 1 hour. Cover; refrigerate at least 6 hours or up to 2 days.
6. Step 6To serve, top with berries; sprinkle confectioners' sugar through sieve over berries.