Ingredients

• For the cheesecake:
• 4 cups - homemade ricotta cheese (or use store bought)
• 2/3 cup - agave syrup
• 1 tsp - lemon zest
• 2 tsp - vanilla extract
• 1/4 tsp - salt
• 2 - whole eggs
• 2 - egg whites
• For the topping:
• 1 cup - quartered strawberries
• 1 cup - blackberries
• 1 pint - fresh raspberries
• 1 pint - fresh blueberries
• 2 tbsp - granulated sugar/other sweetener
• 2 tbsp. - fresh lemon juice
• Powdered sugar (optional)
• Mint sprigs (optional)

How to Make Ricotta Cheesecake

• Pre-heat oven to 325 degrees F.
• To prepare cheesecake, place the ingredients in a large bowl; beat with a mixer at medium speed for about 2 minutes or until smooth.
• Pour batter into a 10-inch spring form pan coated with cooking spray.
• Bake for 65-70 minutes or until cheesecake centre 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, if preferred.
• To prepare topping, combine berries, 2 tbsp of granulated sugar, and juice; toss gently to combine. Let stand 5 minutes.
• Serve berry mixture with cheesecake. Garnish with mint sprigs, if desired.
• Recipe courtesy: http://chefinyou.com/