Rich, lemon-scented vanilla cheesecakemade with ricotta and cream cheese, with a graham cracker crustand topped with sliced strawberries.
Recipe: Heavenly StrawberryCheesecake
3/4 cup graham cracker crumbs
In a bowl combine graham cracker crumbsand melted butter. Pat into a 9-inch springform pan; set aside.
In a blender, combine ricotta cheese,yogurt, sugar, flour, and lemon juice. Cover and blend untilsmooth; set aside.
In a large mixer bowl, beat cream cheeseon medium speed with an electric mixer until smooth. Slowly addthe ricotta cheese mixture, eggs, and vanilla to the cream cheesemixture; beating on low speed until combined. Pour into preparedpan.
Bake at 325°F (160°C); for 1 hour,or until the center is nearly set.
Cool for 30 minutes, remove the sidesof the pan, then cool completely.
Chill for 4 to 6 hours.
Before serving, top with sliced strawberriesbefore serving.
2 tablespoons butter or margarine, melted
1 (15-ounce) container ricotta cheese
1 cup plain yogurt
1 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 (8-ounce) package cream cheese
4 large eggs
2 1/2 teaspoons vanilla extract
2 cups strawberries, sliced
Makes 12 servings.
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