Recipe - Fruited Cheesecake

3 tablespoon Melted margarine
Filling: 2 containers (15oz)
Light Ricotta Cheese
Three fourths cup Sugar
One half cup Half/half
One fourth cup Flour
1 teaspoon Vanilla
One fourth teaspoon Salt
3 Eggs

Crust: 1 One fourth cup vanilla wafer crumbs

Topping: 2 cup assorted fresh fruits( like strawberries, cut or sliced up
kiwipeeled/ cut or sliced up ,blueberries,raspberries or blackberries) 1/3 cup red
currant jelly 1 t brandy, optional

Lighty grease sides of 8 or 9inch springform pan. Combine crust ing.; mix
well. Press evenly over bottom of pan. Chill while preparing filling. In
bowl of electric mixer, combine cheese, sugar, half/half,flour and vanilla
and salt; blend until smooth. Add eggs one at a time; blend until smooth.
Pour batter over crust. Bake at 350' 1 hr or until center is just set. Turn
off oven; cool in oven with door open for 30 min. Remove to wire rack;
loosen from rim of pan. Cool completely; chill 4 hr. Topping may be
prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively
over surface of cake. Heat jelly with brandy until melted. Brush over
fruit; chill 30 min to set glaze. Makes 8 servings.

Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g,chol 102mg sod 303
calcium 193

From: Sargento "cheesecake sweet/savory" Pamplet (p0261)