Ricotta Cheesecake With Fresh Berry Topping

• Cheesecake:
• 1 cup granulated sugar
• 1 teaspoon grated lemon rind
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• Cooking spray
• 1 tablespoon powdered sugar
• Topping:
• 2 cups quartered strawberries
• 1 pint fresh raspberries
• 1 pint fresh blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• Mint sprigs (optional)

1. Preheat oven to 350u0b0.
2. To prepare cheesecake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Pour batter into a 10-inch springform pan coated with cooking spray. Bake at 350u0b0 for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around the outside edge of cheesecake. Cool slightly; remove outer ring from pan. Sprinkle cheesecake evenly with powdered sugar.
3. To prepare topping, combine berries, 2 tablespoons granulated sugar, and juice; toss gently to combine. Let stand 5 minutes. Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.

sugar, lemon rind, vanilla, salt, eggs, cooking spray, powdered sugar, topping, quartered strawberries, fresh raspberries, blueberries, sugar, lemon juice

Taken from www.myrecipes.com/recipe/ricotta-cheesecake-with-fresh-berry-topping (may not work)