| 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.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”