Shortbread-Graham Crust
- 1 cup (250 ml) all-purpose flour
- 1 cup (250 ml) graham cracker crumbs
- 1 ¼ cups (310 ml) cold unsalted butter, cubed
- ½ cup (125 ml) icing sugar
- ½ tsp (2.5 ml) salt
Cranberry-Strawberry Swirl
- 1 cup (250 ml) frozen strawberries
- ½ cup (125 ml) frozen cranberries
- ¼ cup (60 ml) Fairlee Cranberry Cocktail
- 3 tbsp (45 ml) Fairlee Simple Syrup
- 1 ½ tsp (7.5 ml) Fairlee Lemon Juice
- ¼ tsp (1 ml) vanilla
Cheesecake Filling
- 3 packages (250 g each) cream cheese, at room temperature
- 1 cup (250 ml) dry ricotta cheese
- 1 ¼ cups (310 ml) icing sugar
- 2 tbsp (30 ml) all-purpose flour
- 3 eggs
- 2 tbsp (30 ml) lemon zest
- 1 tbsp (15 ml) vanilla
Shortbread-Graham Crust
- Preheat the oven to 325°F (160°C). Butter a 13 x 9-inch (33 x 23 cm) baking dish and line with parchment paper, letting it hang over all four sides.
- In a food processor, pulse the flour, graham crumbs, butter, icing sugar and salt until the dough forms into a ball, about 1 minute. Press into an even layer in the prepared baking dish using a small offset spatula or back of a spoon. (If too difficult to spread at this point, refrigerate for about 20 minutes.)
- Bake for 25 minutes or until slightly golden. Let cool completely on a wire rack in the baking dish, about 1 hour.
Cranberry-Strawberry Swirl
- Meanwhile, in a pot, combine the strawberries, cranberries, Cranberry Cocktail, Simple Syrup, Lemon Juice and vanilla. Bring to a boil. Reduce the heat to medium and let simmer, stirring often, for 15 minutes or until thickened and coats the back of a spoon. Set aside to cool slightly.
- In a food processor or with an immersion blender, purée until smooth. Refrigerate until completely chilled.
Cheesecake Filling
- In a stand mixer fitted with the whisk attachment, beat the cream cheese, ricotta, icing sugar and flour until very smooth. Add the eggs, lemon zest and vanilla and whisk to combine. (If there are any clumps remaining, pass through a sieve before using.)
Pour half of the cream cheese filling over the cooled crust. Dot the cream cheese mixture with spoonfuls of the fruit mixture. - Using a spoon, swirl the two mixtures in a decorative pattern. Repeat with the remaining cream cheese and fruit mixture. Bake for 55 minutes, or until the edges are set but the centre is still slightly loose. Let cool completely on a wire rack. Refrigerate for 4 hours or until completely chilled.
- Using the parchment paper, remove the cheesecake from the baking dish. Using a large knife, slice into 12 to 16 squares, cleaning off the knife between each cut.