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Spring is here, and that means fresh blueberries, raspberries, blackberries, and strawberries—any or all are perfect for a cheesecake topping.
There’s no doubt that cheesecake is one of the richest, creamiest, and most cherished desserts on earth (made with cream cheese, ricotta, or both in the case of the delicious recipe below).
Spring Cheesecake with Berries is worth enjoying with others – or alone after a stressful or long day.
And if checking your waistline before hitting the beach this summer is important, fear not.
There are low-fat ingredient options here, so everyone can enjoy this fabulous dessert without too much guilt.
In any case, it is worth enjoying the spring cheesecake with berries with others – or after a stressful or long day alone.
10 graham crackers for the crust
4 tablespoons butter (or reduced-fat butter)
2 tablespoons brown sugar
1/8 teaspoon salt
2 packages of softened cream cheese or non-fat cream cheese (8 ounces each)
1 container (15 ounces) ricotta cheese (part skim milk)
2 tablespoons cornstarch
1 ¼ cups granulated sugar (powder sweetener)
5 large eggs
1 cup light cream
1 tablespoon vanilla extract
2 pounds of strawberries or other seasonally popular berries
(Makes 16 servings)
1. Preheat the oven to 350 degrees F.
2. Grease a 9-inch springform pan and wrap the outside with heavy-duty foil to prevent the batter from spilling during baking.
3. In a food processor, pulse graham crackers, butter, salt and brown sugar until combined. Pour into the springform pan and press the mixture evenly into the bottom of the pan. Bake for 10-12 minutes. Cool down completely. Turn the oven back to 325 degrees F.
4. In a food processor add ricotta, cream cheese, caster sugar and cornstarch. Pulse until smooth. In a large bowl, whisk together eggs and light cream; add to the ricotta mixture. Pour into the cooled crust. Bake 1 hour.
5. Turn off the oven and leave the cheesecake in the oven for 1 hour. Once the cheesecake comes out of the oven, run a knife around the edge of the pan to avoid cracking.
MAC AND CHEESE: AMERICA’S ULTIMATE COMFORT FOOD, GETS A DELICIOUS NEW SPIN
6. Remove cheesecake from the oven; 2 hours to cool. Cover and refrigerate for 6 hours or overnight.
7. In a large bowl, add berries and leftover sugar; coat well. Set aside to decorate the cheesecake.
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8th. To serve, remove foil and place on a cake stand; Arrange berries on top of the cheesecake, if you like. Then – cut, hit and enjoy!