Ingredients Jump to Instructions ↓

  1. Crust:

  2. 2 cups graham cracker crumbs

  3. 1/4 cup granulated sugar

  4. 1/2 cup butter, melted Filling:

  5. 2 (8-ounce) packages cream cheese

  6. 2 cups (16 ounces) Wisconsin ricotta cheese or cream-style cottage cheese, drained

  7. 1 1/2 cups granulated sugar

  8. 2 teaspoons vanilla extract

  9. 1/2 teaspoon salt

  10. 6 large egg yolks

  11. 1/3 cup all-purpose flour

  12. 6 large egg whites Berry Glaze:

  13. 1 pint strawberries

  14. 3/4 cup granulated sugar

  15. 1/2 cup water

  16. 2 tablespoons lemon juice

  17. 2 tablespoons cornstarch

  18. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. For Crust: Combine crumbs, sugar and butter until well-blended. Press onto bottom and sides of 9-inch springform pan. Chill while preparing filling.

  2. For Filling: In a mixing bowl, beat together cream cheese and ricotta cheese until smooth; add sugar, vanilla and salt. Gradually beat in egg yolks. Gradually blend in flour. Beat egg whites until soft peaks form; fold into cheese mixture. Turn into pan.

  3. Bake at 350°F (175°C) for 1 1/4 hours; then turn off heat, open oven door and let cool in oven to room temperature. (It is normal for cake to sink slightly in center.) Chill before adding Berry Glaze.

  4. For Berry Glaze: Mash 1/2 cup of the strawberries. Place in saucepan with sugar, 1/2 cup water and lemon juice; bring to boil.

  5. Mix cornstarch with 1/4 cup water and add to fruit mixture. Cook, stirring constantly, until mixture thickens; remove from heat and cool.

  6. Top cooled cheesecake with remaining berries; pour glaze over cheesecake.


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