RICOTTA CHEESECAKE WITH FRESH FRUIT - A Bonus Website Recipe!
INGREDIENTS
- 8 ounces ricotta cheese (part-skim OK)
- 8 ounces 2% cottage cheese
- 3/4 cup sugar, preferably organic
- 1 large egg
- 1/4 cup sour cream
- 2 tablespoons flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon rind
- Fresh fruit for garnish (e.g. strawberries, blueberries, raspberries, kiwi)
- Crust:
- 1 1/4 cup graham cracker crumbs
- 5 tablespoons butter, melted
- 3 tablespoons sugar, preferably organic
Place the ricotta, cottage cheese, sugar and egg in a large bowl. Mix with a hand blender until completely smooth. Add the sour cream, flour, lemon juice and lemon rind and continue to mix with the blender until well combined and smooth.
Preheat the oven to 350 degrees. Make crust: Combine all crust ingredients in a bowl until combined. Put the crumbs onto the bottom and a little way up the sides of a 9-inch spring-form pan. Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool 5 minutes.
Pour the cheesecake mixture into the pan and bake for 35 minutes, or until the cake is set around the edge but still slightly loose in the center. Let the cake cool and then refrigerate for at least an hour, or until well chilled.
Creatively garnish with fresh seasonal fruit as you desire. Serves 8-10
