Categories: Cheesecakes 
      Yield: 8 servings 
  
      3 tb Melted margarine                  1/4 c  Flour 
           Filling: 2 containers (15oz)        1 ts Vanilla 
           -Light Ricotta Cheese             1/4 ts Salt 
    3/4 c  Sugar                               3    Eggs 
    1/2 c  Half/half                       
  
  Crust: 1 1/4 c vanilla wafer crumbs 
   
  Topping: 2 c assorted fresh fruits( like strawberries,sliced 
  kiwi-peeled/sliced,blueberries,raspberries or blackberries) 1/3 c red 
  currant jelly 1 t brandy, optional 
   
  Lighty grease sides of 8 or 9-inch springform pan. Combine crust ing.; mix 
  well. Press evenly over bottom of pan. Chill while preparing filling. In 
  bowl of electric mixer, combine cheese, sugar, half/half,flour and vanilla 
  and salt; blend until smooth. Add eggs one at a time; blend until smooth. 
  Pour batter over crust. Bake at 350' 1 hr or until center is just set. Turn 
  off oven; cool in oven with door open for 30 min. Remove to wire rack; 
  loosen from rim of pan. Cool completely; chill 4 hr. Topping may be 
  prepared up to 3 hr ahead. Arrange fruit in concentric circles attractively 
  over surface of cake. Heat jelly with brandy until melted. Brush over 
  fruit; chill 30 min to set glaze. Makes 8 servings. 
   
  Nutrition per serving: Cal 392, pr 19g, carb 51g, f 14g,chol 102mg sod 303 
  calcium 193 
   
  From: Sargento "cheesecake- sweet/savory" Pamplet (p0261)