Summer Fresh Fruit Cheesecake

Summer Fresh Fruit Cheesecake

Cheesecake lovers can really sink their teeth into this one!

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Servings: 8
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 35-40 min


  1. 2 Rhodes Texas™ Rolls, thawed
  2. 1 tablespoon butter, melted
  3. 2 cups ricotta cheese
  4. grated peel of 1 lemon
  5. 2 tablespoons fresh lemon juice
  6. 1 tablespoon cornstarch
  7. 1/2 cup sugar
  8. 3 eggs


  1. Knead the rolls together.

  2. Make crust by rolling out on a floured surface into a 12 inch circle.

  3. Dough will not roll thin unless completely thawed and warm to the touch.

  4. Spray 9 inch quiche dish and place rolled out dough in dish.

  5. Trim away any dough overlapping the dish.

  6. Spread dough with butter and poke all surfaces with a fork.

  7. Prebake in 350F oven for 3 1/2 minutes.

  8. FILLING: Blend 2 cups ricotta cheese, lemon juice and lemon peel until smooth.

  9. Add eggs, sugar, and cornstarch; blend.

  10. Pour onto crust in quiche dish.

  11. Bake at 350°F for 35-40 minutes or until cheesecake is firm.

  12. Cool and serve with lightly sugared fresh fruits.

  13. This can be used for brunch, or add a little whipping cream and serve as a dessert.

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