Red, White and Blueberry Cheesecake Recipe

When I decide I want to cook something I know what sort of thing I want to make (otherwise if I just want to cook I have a ToDo list), then its off to Google image search to find a picture which speaks to my idea. Hopefully there is a recipe attached. In this case I found exactly what I wanted, but lo and behold it was on the Sargento website. A company selling recipes for its own product? Huge red flag, but the recipe looked right and the picture looked good so I gave it a try.

Ingredients

Crust:

1 cup finely crushed graham crackers
1/4 cup sugar
1/4 cup butter or margarine, melted

Filling:

4 cups (30 oz.) Sargento® Light Ricotta Cheese
3/4 cup sugar
1/2 cup half-and-half
1/4 cup all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
3 eggs
1/2 cup blueberry fruit spread, heated
1-1/2 cups fresh strawberry slices or fresh whole raspberries
1/2 cup fresh blueberries
1/4 cup red currant jelly, heated

Method:

1. Combine crust ingredients; mix well. 
2. Press evenly over bottom and 1-1/2-inches up sides of 8 or 9-inch spring-form pan.
3. Chill while preparing filling.
4. Blend together cheese, sugar, half-and-half, flour, vanilla and salt in bowl of electric mixer. 
5. Add eggs, one at a time; blend until smooth. 
6. Pour half of batter into prepared crust. 
7. Spoon half of blueberry spread randomly over batter.
8. Top with remaining batter, and smooth with spatula. 
9. Spoon remaining blueberry spread randomly over batter, then swirl with knife for marbled effect.
10. Bake in preheated 350°F oven 1 hour or until center is just set.
11. Turn off oven; cool in oven with door propped open 30 minutes.
12. Remove to cooling rack; loosen cake from rim of pan with metal spatula.
13. Cool completely; chill 2 to 24 hours.
14. Arrange strawberries and blueberries around edge of cheesecake.
15. Brush jelly over fruit; chill at least 30 minutes to set glaze.

Street Cred:

http://www.sargento.com/recipes/197/red-white-and-blueberry-cheesecake/