| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Caprial2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Cream cheese |
| 2 | c | Ricotta cheese |
| 1 | c | Sugar |
| 4 | Eggs | |
| 1 | Lemon; Zest of | |
| 1 | ts | Pure vanilla extract |
| 1 | pt | Strawberries; hulled and cut in |
| ; half | ||
| 1/2 | c | Blackberries |
| 1 | Cantaloupe; peeled, seeded, and | |
| ; diced | ||
| 1/2 | c | Sweet white wine |
| 1/4 | c | Sugar |
| 1 | Orange; Zest of | |
| 1 | ds | Pure vanilla extract |
| 1 | pn | Nutmeg |
| Softly whipped cream |
INSTRUCTIONS
CHEESECAKE MARINATED FRUIT ACCOMPANIMENT For the cheesecake, preheat oven to 350 degrees. Grease a 10-inch springform pan and line with foil. Process cream cheese in a food processor until smooth. Add ricotta cheese and process just to combine. Add sugar and process to combine. With the motor running, add eggs, one at a time. Add lemon zest and vanilla and mix well. Pour into prepared pan. Place in oven and bake for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Let cheesecake cool in the refrigerator for at least 2 hours before serving. For the marinated fruit, place fruit in a large bowl and set aside. In a small saucepan, combine wine, sugar, orange zest, vanilla, and nutmeg and place over high heat. Bring mixture to a boil and cook, stirring only once, for about 5 minutes to thicken the syrup. Remove from the heat and allow to cool 5 minutes. Pour syrup over fruit and allow to marinate for 30 minutes in the refrigerator. Serve with the cheesecake and softly whipped cream. Serves twelve. Converted by MC_Buster. Per serving: 4063 Calories (kcal); 243g Total Fat; (52% calories from fat); 121g Protein; 377g Carbohydrate; 1495mg Cholesterol; 2034mg Sodium Food Exchanges: 0 Grain(Starch); 16 Lean Meat; 0 Vegetable; 6 Fruit; 38 1/2 Fat; 17 Other Carbohydrates Converted by MM_Buster v2.0n.
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