Save to your scrapbook
Cranberry and Ricotta Cheesecake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This pretty cheesecake uses fresh cranberries grown in the US. It is simple to make and the juicy cranberry topping contrasts beautifully with the creamy lemon filling.
This recipe uses gelatine and is, therefore, unsuitable for vegetarians.
Typical values per serving:
19.3% fat per serving
This recipe was first published in December 2001.