Recipe Friday... Ricotta Cheesecake & Fruit Lollipops

It's Friday! I hope everyone had a good work week. Mine was busy as usual and busy means good.

I came across this and love it. Michael's family, my mother in-law in particular, loves ricotta cheese. They cook with it a lot and when I saw this I thought it would be something I could whip up as dessert the next time they come over.

Via

Here's the full how to for these delicious little bites:

Ingredients:

For the ricotta cheesecake:
1 1/2 cups Sargento® Whole Milk Ricotta Cheese
1/2 cup cream cheese
2/3 cup sugar
1/2 cup whipping cream
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 cup milk
1 teaspoon vanilla extract
4 eggs
To prepare the lollipops:
Strawberries
Fresh Pineapple Chunks
Hot Fudge or Chocolate Ganache for dipping

Directions:

Preheat oven to 350 degrees F.
To prepare the ricotta cheesecake squares:
In the bowl of a stand mixer, combine the ricotta cheese, cream cheese, sugar, whipping cream, flour, salt. Beat until well combined. Add the milk and vanilla. Beat until incorporated.
Add the eggs one at a time, beating in between each addition until smooth. Scrape the sides of the pan with a spatula as needed.
Pour mixture into a parchment paper lined 9x13 inch baking pan. (Related: Kitchen Tip: Lining Pans with Parchment)Bake at 350 degrees F for 25 - 35 minutes, or until set. Cool in oven with door propped open 30 minutes. Refrigerate until chilled before preparing the cheesecake pops.
To prepare the cheesecake pops:
Cut the cheesecake into 1 - 1 1/2 inch squares. Set aside. Wash and dry the strawberries. Cut the pineapple into cubes. Remove the tops from each. Thread strawberry top, pineapple cube, strawberry, and two squares of cheesecake onto sticks (such as Wilton 4 Inch Lollipop Sticks). Serve with hot fudge sauce or chocolate ganache for dipping, if desired.

Are you a ricotta cheese person? Is this something you'd try?

Have a great weekend!