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Dairy
Easy
2 Hours, 30 Minutes
Diets 
This is an Italian-style cheesecake, as it is made with ricotta cheese and cream. It has a nice, light texture, and I took the liberty of running a ripple of fruit spread throughout for a nice flavor surprise and I placed it atop a cake-like crust for a nice rustic feel. The cake needs to come to room temperature slowly, and then must be refrigerated overnight for best texture. Don’t panic when it comes out of the oven a bit jiggly. Everything will solidify overnight. Yield: one 9-inch cake (Serves 12)
1/3 cup butter, melted and cooled
1/3 cup granulated sugar
1 large egg
1 and 1/4 cups Mishpacha Flour
3 pounds ricotta cheese
1/4 cup heavy cream
1 and 1/4 cup granulated sugar
1 teaspoon Gefen Vanilla Extract
4 eggs
1 tablespoon Gefen Cornstarch
1/4 cup Tuscanini Fruit Spread
2 cups mixed berries, washed and dried
1/4 cup Tuscanini Fruit Spread (I like Forest Fruit)
Preheat the oven to 400 degrees Fahrenheit.
Prepare a nine-inch springform pan by greasing lightly with butter or cooking spray.
Combine the butter and sugar in a small mixing bowl. Add the egg and mix well. Add flour and mix until a dough forms.
Spread the dough evenly onto the bottom and a bit up the sides of the pan.
Place in the heated oven and bake for five minutes. Then remove from the oven and let it cool while you make the cheese filling. Reduce oven temperature to 350 degrees Fahrenheit. Wrap the pan with foil to avoid any accidents.
In a large mixing bowl, combine the cheese, heavy cream and sugar and mix well. Add the vanilla extract.
Crack the eggs into a small bowl and whisk lightly, then add to the cheese mixture and mix well.
Sprinkle the cornstarch over the cheese and mix thoroughly.
Pour the cheese mixture into the crust.
Warm the fruit spread until it liquifies (don’t boil) and spoon over the cheese mixture in the pan. With a thin knife or skewer, swirl the fruit spread into the cheese.
Place the pan in the middle rack of the oven. Set a timer for one hour. When the timer goes off, shut the oven, but leave the cheesecake inside for another half hour. After a half hour, prop the oven door open with a wooden spoon, and wait another half hour. Then place the cheesecake on a cooling rack until it comes to room temperature. Cover with plastic wrap and refrigerate overnight.
When you are ready to serve the cake, remove it from the springform pan. Warm the fruit spread and combine it gently with the berries, and pour the mixture on top of the cake. Spread the fruit out with a spoon. Allow the fruit spread to set before slicing the cake for the prettiest presentation. For clean cuts, use a hot knife and clean it between cuts.
Sponsored by Tuscanini
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