Ricotta Cheesecake With Mixed Berry Topping
|Ricotta cheese||1 Kilogram|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Mixed berries||3 Cup (48 tbs)|
|Balsamic vinegar||1 Tablespoon|
First wash and clean the berries discarding the spoiled ones.
Then mix the berries along with sugar and vinegar.
Cover and set aside.
Preheat oven to 300" F.
Set rack in the middle of the oven.
Now butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
Seperately place the ricotta cheese in a large mixing bowl, and beat it until smooth.
Beat the sugar and flour together thoroughly into the ricotta.
Beat in the eggs at low speed, 3 at a time.
Blend in the vanilla, and salt.
Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light golden color.
Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean.
Cool on a wire rack.
It will sink slightly as it cools.
Cover, and chill till serving time Cut into thin slices, and spoon a good sized helping of the berry mixture over each slice of cheesecake.