Summer Fresh Fruit Cheesecake

Cheesecake lovers can really sink their teeth into this one!

Skill: Intermediate Prep Time: 15 Bake Time: 35-40 Servings: 8


2 Rhodes Texas™ Rolls, thawed
1 tablespoon butter, melted
2 cups ricotta cheese
grated peel of 1 lemon
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1/2 cup sugar
3 eggs


Knead the rolls together. Make crust by rolling out on a floured surface into a 12 inch circle. Dough will not roll thin unless completely thawed and warm to the touch. Spray 9 inch quiche dish and place rolled out dough in dish. Trim away any dough overlapping the dish. Spread dough with butter and poke all surfaces with a fork. Prebake in 350F oven for 3 1/2 minutes.

FILLING: Blend 2 cups ricotta cheese, lemon juice and lemon peel until smooth. Add eggs, sugar, and cornstarch; blend. Pour onto crust in quiche dish. Bake at 350°F for 35-40 minutes or until cheesecake is firm. Cool and serve with lightly sugared fresh fruits. This can be used for brunch, or add a little whipping cream and serve as a dessert.

To lighten up this recipe, use 6 egg whites or egg substitute, lite ricotta cheese, and omit the butter brushed on the crust.