Recipe: Fruited Cheesecake

Fruited Cheesecake
(8 servings)

Crust:
1 1/4 c vanilla wafer crumbs
3 tb Melted margarine

Filling:
2 containers (15oz) Light Ricotta Cheese
3/4 c Sugar
1/2 c Half/half
1/4 c Flour
1 ts Vanilla
1/4 ts Salt
3 Eggs

Lighty grease sides of 8 or 9-inch 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:
2 c assorted fresh fruits( like strawberries, sliced kiwi, peeled, sliced, blueberries, raspberries or blackberries)
1/3 c red currant jelly
1 t brandy, optional

Topping may be prepared up to 3 hrs. 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.