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Strawberry Cheesecake I
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Crust:
3/4 cup graham cracker crumbs
2 tbl. margarine, melted
Filling:
15 ounces ricotta cheese
8 ounces yogurt
1 cup sugar
2 tbl. flour
2 tbl.lemon juice
8 ounces cream cheese
4 eggs
2-1/2 tsp. vanilla
2 cups strawberries, sliced
In a bowl combine graham cracker crumbs and melted margarine. Pat into a 9-inch springform pan; set aside.
In a blender, combine ricotta cheese, yogurt, sugar, flour, and lemon juice. Cover and blend until smooth; set aside.
In a large mixer bowl, beat cream cheese on medium speed with an electric mixer until smooth. Slowly add the ricotta cheese mixture, eggs, and vanilla to the cream cheese mixture; beating on low speed until combined. Pour into prepared pan. Bake at 325° for 1 hour, or until the center is nearly set. Cool for 30 minutes, remove the sides of the pan, then cool completely. Chill for 4 to 6 hours. Top with sliced strawberries.
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