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Home / Recipes / Summer Fresh Fruit Cheesecake

Summer Fresh Fruit Cheesecake

Summer Fresh Fruit Cheesecake
Summer Fresh Fruit Cheesecake
5.0 / 5  (2 votes, 0 reviews )

Cheesecake lovers can really sink their teeth into this one!

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


  1. 2 Rhodes Yeast 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.

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