This tasty cheesecake looks great when garnished with fruit. For garnish you can use lightly sweetened fresh berries or fruit of your choice. Canned fruit can be used if you don't have fresh fruit available.
1 cup graham crumbs
2 tablespoons granulated sugar
2 tablespoons melted butter
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 oz) cream cheese
1 cup ricotta cheese
3/4 cup superfine granulated sugar
1/2 cup plain yogurt
1 teaspoon vanilla
1 tablespoon grated lemon rind
3 tablespoons lemon juice
Lightly sweetened fresh berries or fruit of your choice. Canned fruit can be used if you don't have fresh fruit available.
Makes 12 servings.
1. In small bowl, mix together all ingredients for crust. Press crust mixture into bottom of 8-inch spring form pan and place in freezer to chill while making filling.
2. Sprinkle gelatin into water and let stand for 1 minute. Microwave on high for about 40 seconds or until gelatin is dissolved and liquid is clear; let cool slightly. If you don't want to use microwave, you can use small saucepan and stir gelatin mixture over low heat until dissolved.
3. In a large bowl, beat together cream cheese and ricotta cheese. Add sugar gradually, beating well with electric mixer until smooth. Add yogurt, vanilla, lemon rind, lemon juice and dissolved gelatin to the cheese mixture; beating well until smooth. Pour mixture over chilled crust. Cover and chill for about 4 to 5 hours or until firm.
4. Cut chilled cheesecake in wedges and garnish with fruit.