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Dessert


Crumb crust
3 Tbsp butter melted
1 cup zwieback toast crumbs (about 9)
3 TBS sugar
Cake:
3 packages (8 oz's each) cream cheese at room temperature
1 container (15 oz) whole milk ricotta
2 cups confectioners' sugar
4 eggs
2 tsp vanilla
2 cups frozen whole raspberries not in syrup thawed
Fresh rasberries/mint for garnish.

1 preheat ove to 325
2 use 1 Tbsp of the butter to coat springform pan (bottom and sides)
3 combine zwieback crumbs and sugar, add remaining butter and moisten.
4 press crumb mixture into pan.
5 bake 8-10 inutes until lightly brown. Remove from oven to wire rack and lower oven to 300.
6 In a large bowl beat cream cheese with and electric mixer on low until smooth, creamy and free of lumps. Beat in the ricotta.
7 gradually add sugar and beat on low till blended. Beat in eggs and vanilla.
8 Using a wooden spoon press frozen rasberries through a sieve, capturing liquid in a bowl. Discard seeds/pulp. Remove 1 cup of the cheesecake batter and stir in rasberry puree.
9 Pour remaining batter into the springform pan.
10 Drop rasberry batter by spoonfuls on top of the cheescake and using a knife swirl into a decorative patter.
11 bake for 1 1/2 hours or until center is slightly set. Turn off oven, crack door and leave cheesecake for 15 minutes to several hours.
12 Remove cake to rack and run a knife around the sides. Let it cool completely. When cooled cover and refrigerate.
13 Remove pan garnish with rasberries and serve.

Unrated