Berry-Ricotta Cheesecake

            
By Good Housekeping

A rich and tangy berry-topped cheesecake is the perfect ending to a special, springtime meal.

Total Time: 1:30

Prep: 0:25

Level: Moderate

Yield: 16 servings

Ingredients

• 1½ c. graham cracker crumbs
• 6 tbsp. butter or margarine
• 1½ c. granulated sugar
• 1 tbsp. granulated sugar
• 2 lemons
• 16 oz. reduced-fat cream cheese (Neufchâtel)
• 15 oz. ricotta cheese
• 3 tbsp. cornstarch
• 2 c. half-and-half
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 4 large eggs
• 2½ c. mixed berries
• 1 tbsp. confectioners' sugar

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Directions

1. Preheat oven to 375 degrees F. Wrap outside of 9-inch springform pan with heavy-duty foil to prevent batter from leaking out. Spray pan with baking spray.
2. In medium bowl, combine crumbs, butter, and 1 tablespoon granulated sugar. Press firmly onto bottom of prepared pan. Bake 8 to 10 minutes or until brown around edge. Cool on wire rack. Reset oven temperature to 325 degrees F.
3. While crust cools, from lemons, grate 1 tablespoon peel and squeeze 1/4 cup juice; set aside.
4. With mixer on high speed, beat both cheeses until smooth. Add cornstarch, remaining 1 1/2 cup granulated sugar, and 1/4 teaspoon salt, scraping bowl occasionally with rubber spatula; beat on low until well incorporated. On low speed, beat in half-and-half, vanilla, and almond extracts, and lemon peel and juice. Add eggs; beat until just blended. Pour batter onto cooled crust. Bake 1 hour. Turn oven off. Let stand in oven 1 hour.
5. Place cheesecake on wire rack. Run thin knife between edge of cheesecake and pan. Cool in pan on rack 1 hour. Cover; refrigerate at least 6 hours or up to 2 days.
6. To serve, top with berries; sprinkle confectioners' sugar through sieve over berries.

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