 Peppermint Cheesecake
Makes 8 servings
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Ingredients
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Crust
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1-1/4
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cups vanilla wafer crumbs
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3
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tablespoons melted margarine
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Filling
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4
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cups (30 ounces) SARGENTO® Light Ricotta Cheese
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1/2
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cup sugar
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1/2
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cup half-and-half
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1/4
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cup all-purpose flour
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1
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teaspoon vanilla
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1/4
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teaspoon salt
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3
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eggs
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16
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peppermint candies
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Fresh mint leaves (optional)
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Lightly grease sides of 8- or 9-inch springform pan. Combine crumbs and margarine; mix well. Press evenly onto bottom of pan. Refrigerate while preparing filling. Combine Ricotta cheese, sugar, half-and-half, flour, vanilla and salt in large bowl; beat with electric mixer until smooth. Add eggs, one at a time; beat until smooth. Place candies in heavy plastic bag. Crush with meat mallet or hammer. Reserve 1/4 cup larger pieces for garnish; stir remaining crushed candies into batter. Pour batter over crust. Bake at 350°F 1 hour or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool completely; refrigerate at least 4 hours. Immediately before serving, garnish cake around top edge with reserved crushed candies and mint leaves, if desired.
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© Sargento® Foods Inc.
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Printed
from fbnr.com
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