THREE-IN ONE STRAWBERRY CHEESECAKE
Ingredients:
For Crust
• 100g Express Foods Oat Granola
• 20g RRO Dairy Unsalted White Butter, melted
• 60g Almonds powdered
• 1 tbsp. sugar / 1 tbsp. flour
For Filling
• 450g RRO Dairy American Style Cream Cheese at room temperature
• 250g RRO Dairy Mascarpone Cheese at room temperature
• 250g RRO Dairy Ricotta Cheese
• 1 tbsp. lemon juice / 1tsp. Vanilla extract / 1/2 tsp. Almond extract
• 200g Granulated Sugar
• 1 tsp. Baking Soda
• 4 large eggs at room temperature
• Strawberries for top garnishing
Instructions:
• Preheat oven to 325°F
• For the crust place oat granola and almonds in a food processor or use a mortar and pestle. Add melted butter and press into bottom of a well-greased spring-form pan.
• Bake for 10 minutes at 325°. Keep aside for cooling. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
• Prepare the water bath by wrapping the bottom of the spring-form pan with a single sheet of foil, going all the way up the sides and fold over along the top edge of the spring-form pan. This will prevent the water from entering the pan. place the wrapped pan in a roasting pan and set aside.
• To prepare the filling beat the Cream Cheese, Mascarpone, Ricotta and sugar in a large bowl until smooth. Stir in baking soda, lemon juice, vanilla and almond extract. Mix in the eggs one at a time. Pour cheesecake mixture into the spring-form pan on top of the crust.
• Fill the roasting pan with hot water, half way up the side of the spring-form pan.
• Bake at 325° until the center of the cheesecake is no longer wobbly when shaken (that should take a little more than an hour). Once cool place the cheesecake in the refrigerator, preferably overnight. Serve garnished with slices of fresh strawberries.
